Would you like to make beef stew over creamy garlic mashed potatoes that is addictively delicious? Beef stew is traditional cold-weather fare, loaded with tender chunks of savory beef, red wine, aromatics, carrots, fresh thyme, olives, and hearty broth. Serve it with warm slices of no-knead homemade bread or hot rolls for a soul-satisfying meal.
Beef Stew Recipe
What to love about beef stew –
- Stew is a hearty and rich main dish, especially when it’s served over a bed of creamy mashed potatoes.
- Stew meat is one of the most economical cuts of beef available from the meat case. I love that it’s already cut up for me.
- This recipe makes a big batch of stew. I 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: Made from cuts of beef with a lot of connective tissue, stew meat is typically cut from chuck roast or round steak. When either of these is simmered low and slow in a flavorful liquid, it gets deliciously tender.
- Olive oil
- Red wine
- Yellow onion
- Zest of an orange
- Fresh thyme
- Tomato paste
- Black olives
- Beef broth
Garlic Mashed Potatoes –
- Russett potatoes
- Heavy cream
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
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Printable Rustic Beef Stew with Creamy Garlic Mashed Potatoes Recipe
Rustic Beef Stew over Creamy Garlic Mashed Potatoes
- 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
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.
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