Rustic Beef Stew over Creamy Garlic Mashed Potatoes

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 Mashed Potatoes.

You will not believe the difference that mashed potatoes make when you ladle that chunky, heavenly beef stew over the top. This is comfort food at its finest.

Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂

It’s time to donate those cans of processed beef stew. Once you’ve had this melt-in-your-mouth beef stew served over creamy garlic potatoes, you’ll never touch canned soup again.

Since we raise beef here on the farm, we tend to eat a lot of it. That said, I’m constantly on the look out for solid beef recipes for here on my blog.  Some of our recent favorites include Roast Beef Wellington Packets (made with puff pastry and horseradish sauce), Beef Tri Tip Roast with Crispy Potatoes, and
Two-Minute Garlic Butter Sizzle Steaks.

On the flip side of that, we are also a family that loves a good pot of soup! Instant Pot Sausage, Bacon and Potato Soup is a definite winner, and so is Rio Grande Ranch Style Chili….they are both loaded with meat, just like my guys prefer.

What to love about beef stew – 

1. Stew is a hearty main dish, especially when it’s served over a bed of creamy mashed potatoes like this recipe.
2. Beef stew meat is one of the most economical meats available from the meat case. Yay!
3. This recipe makes a big batch. We like to make it on the weekend so we’ve got leftovers for lunches the following week.

Ingredients you’ll need to make this recipe 

Beef Stew – 

• Stew meat
• Olive oil
• Red wine
• Yellow onion
• Garlic
• Zest of an orange
• Carrots
• Fresh thyme
• Tomato paste
• Black olives
• Beef broth

Garlic Mashed Potatoes – 

• Russett potatoes
• Heavy cream
• Garlic

Which tools are helpful for making beef stew? 

I use my big, beautiful enamel-coated cast-iron Dutch oven for this recipe. It easily holds a big batch of stew and even off the burner it will keep foods nice and hot for quite a long time – thank you, cast iron.

If you don’t have a Dutch oven, a 6-quart stock pot also works just fine. And, if you’d like to make this stew in your slow cooker, that’s totally an option as well.  You’ll just need to brown the stew meat in some hot oil first, then proceed with cooking the stew on low heat in the slow cooker.

When you’re browning the stew meat, a pair of long-handled tongs helps for turning it as you go.

More Favorites Recipes Your Family Will Enjoy – 

• CHEESY HASH BROWN MEATLOAF PIE
• SKILLET-BAKED ZUCCHINI LASAGNA ROLL-UPS
• ONE-SKILLET MEAT LOVERS PIZZA GNOCCHI
• ASIAN BEEF BOWLS
• SOUTHWEST SLOPPY JOES
• CHICKEN MARSALA
• LOW CARB LASAGNA SLILLET 
• ONE-PAN MEAT LOVERS GNOCCHI 

Printable Rustic Beef Stew with Creamy Garlic Mashed Potatoes Recipe 

Rustic Beef Stew over Creamy Garlic Mashed Potatoes

Once you've had this melt-in-your-mouth beef stew served over creamy garlic mashed potatoes, you'll never touch one of those cans of processed beef stew again. 

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Prep Time: 30 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 8 servings

Calories: 705kcal

Author: Chef Alli

Ingredients

Beef Stew

• 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 Mashed Potatoes

• 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

Instructions

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 Mashed Potatoes

• 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 the mashed potatoes as a bed for Rustic Beef Stew.  

Notes

**Be  sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe. 

Course: Main Course

Cuisine: American

Keyword: beef, Beef Stew, Comfort Food

Nutrition

Calories: 705kcal | Carbohydrates: 59g | Protein: 47g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 960mg | Potassium: 2057mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 22mg | Calcium: 119mg | Iron: 7mg

Did you make this recipe?

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Let’s Get You Cookin’,
Chef Alli

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