Step 1: Season the Beef
Pat the beef dry with paper towels. Season generously with salt and black pepper.
Step 2: Brown the Beef
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3–4 minutes per side. Remove and set aside.
Step 3: Sauté the Vegetables
In the same pot, cook the chopped onion, carrots, and celery for about 5 minutes until softened. Add the garlic and cook for another minute.
Step 4: Add Tomato Paste
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Step 5: Thicken the Base
Sprinkle the flour over the vegetables and stir continuously for 1 minute until evenly coated.
Step 6: Add the Liquids
Slowly pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Add the beef broth and Worcestershire sauce, stirring until smooth.
Step 7: Simmer the Stew
Return the browned beef to the pot. Add the thyme, rosemary, bay leaves, and pearl onions. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender.
Step 8: Make the Mashed Potatoes
While the stew is finishing, boil the potatoes in salted water for 15–20 minutes until tender. Drain well and mash until smooth.
Step 9: Finish the Mashed Potatoes
Add the butter, warm milk, and heavy cream (if using). Mash until light and creamy. Season with salt and black pepper to taste.
Step 10: Final Seasoning
Remove the bay leaves from the stew. Taste and adjust the seasoning with additional salt and pepper if needed. Stir in the fresh parsley.
Step 11: Serve
Spoon a generous portion of mashed potatoes into each bowl. Ladle the rich beef stew over the top and garnish with extra parsley. Serve immediately with crusty bread if desired.
💡 Tips
- Beef chuck is the best cut because it becomes incredibly tender after slow cooking.
- Brown the beef well for the richest flavor.
- If the stew is too thin, simmer uncovered for 10–15 minutes until it thickens.
- Leftovers taste even better the next day and keep well in the refrigerator for up to 4 days.
- Freeze cooled stew (without the mashed potatoes) for up to 3 months.
Enjoy this hearty Beef Stew with Creamy Mashed Potatoes—a comforting classic packed with tender beef, rich gravy, and velvety mashed potatoes. 🍲🥔