Cooler weather means it’s time for soups, stews, and chowders! YESSSS!!! At the top of my list is this divine Rustic Beef Stew over Creamy Garlic Potato Puree. You will not believe the difference that these potatoes make when you ladle that chunky, heavenly beef stew over the top. This is comfort food at its best. #divine #beefstew #creamypotatoes #comfortfood
Homemade Beef Stew – This is Not Yo AVERAGE Beef Stew, People!
It’s time to donate those cans of processed beef stew. Once you’ve had this melt-in-your-mouth beef stew served over my creamy garlic pureed potatoes, you’ll never touch one of those again! The key to flavoring this rustic beef stew is to brown your meat before you begin stewing it. Remember when we cook, brown is a flavor, not a color! If you skip this step, you may as well go out for pizza. 🙂
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I use my big, beautiful enamel-coated cast-iron dutch oven for this recipe. It is big enough to make huge helpings for my men, and it keeps the beef stew nice and hot so that everyone can go back for seconds… or thirds! If you don’t have a dutch oven, a stock pot will work fine. Or you can heat it in your slow-cooker for the same amount of time. Just don’t forget to brown your meat first – because this dutch oven is nice and deep, it keeps all the splatter inside and not all over your stove top.
Elevate Your Beef Stew with Creamy Garlic Potatos
When it comes to these pureed potatoes, PLEASE don’t pass. I promise you, these creamy potatoes take this beef stew to another galaxy. Whipped up in my food processor, they are creamier and smoother than I could EVER get them any other way. You MUST try this style of potatoes as a bed of fluffy, buttery heaven for your beef stew! These potatoes would also be amazing with my Electric Pressure Cooker Beef and Cider Stew, another Instant Pot recipe that’s perfect for cooler Fall days.
Printable Recipe for Chef Alli’s Rustic Beef Stew
Rustic Beef Stew over Creamy Garlic Potato Puree
Once you've had this melt-in-your-mouth beef stew served over creamy garlic pureed potatoes, you'll never touch one of those cans of processed beef stew again.
- 3 lbs. beef stew meat, cut into 1" chunks
- 1 bottle good dry red wine, approx. 3 cups
- 1 yellow onion, diced
- 3 cloves garlic, crushed
- zest of 1 orange
- 5 carrots, cut into 2" pieces
- 3 sprigs fresh thyme
- olive oil, for browning stew meat
- kosher salt and freshly ground black pepper
- 6 oz. tomato paste
- 4 oz. whole, pitted black olives
- 4 cups beef broth
Creamy Garlic Potato Puree
- 6 large russett potatoes, peeled and quartered
- 1/2 - 2/3 cup heavy cream
- 4 cloves garlic, peeled and halved
- kosher salt and freshly ground black pepper, to taste
To Make the Beef Stew
Place the beef into a large container or freezer bag; add wine, onion, garlic, orange zest, carrots, thyme sprigs, and bay leaves. Let beef marinate for 18-24 hours.
Remove beef from marinade and pat dry with paper towels, reserving the marinade. Liberally season beef with kosher salt and freshly ground black pepper, to taste.
In a large Dutch oven, heat olive oil over medium high heat; when oil is hot, add meat, a few pieces at a time, browning off on all sides, working in batches. Remove browned meat to a plate as you go, keeping it warm.
Once all the beef is browned and removed, deglaze the pan by adding a bit of wine or broth to the pan, bringing up all the browned bits that are attached to the bottom as you stir. Add tomato paste and olives to the pan at this time and cook, over low heat, until tomato paste has turned from a bright, deep red to a nice brownish color, adding broth or wine as you go so that the tomato paste doesn’t stick to the bottom of the pan too much.
Pour the reserved marinade and it’s ingredients into the Dutch oven, along with the reserved stew meat, to the browned tomato paste and olives, stirring to combine; bring stew to a nice boil, skimming away any foam that comes to the top. Reduce heat until stew is barely simmering, then add broth and cook, partially covered over low heat, for 2-3 hours. Stew may need to be thickened slightly with a little cornstarch slurry before serving. Serve stew over Creamy Garlic Potato Puree.
To Make the Creamy Garlic Potato Puree
Bring a large pot of salted water to a boil; add peeled and quartered potatoes and cook until potatoes are very fork-tender.
Meanwhile, in a small sauce pan over low heat, warm cream and garlic to a low simmer, then remove from heat.
Drain potatoes well and place them into the bowl of a large food processor; add a bit of the warm cream and garlic and process potatoes, pulsing until very smooth, working in batches as needed. Season potatoes to taste with kosher salt and freshly ground black pepper.
Serve potato puree as a bed for Rustic Beef Stew.
Other Favorite Recipes Your Family Will Love:
One-Pan Meat Lovers Pizza Gnocchi: all the flavors of a loaded meat pizza via tender gnocchi (potato dumplings!) sautéed in a bit of butter, then smothered in pizza sauce, pepperoni, sausage, and ground beef.
Low Carb Lasagna Skillet: Slices of Zucchini Rolled Up with a Filling of Ricotta and Sausage
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Let’s Get You Cookin’,
This recipe was shared on Southern Plate/Meal Plan Monday.