1. Brown the Beef
Heat the olive oil in a large heavy pot over medium-high heat. Add the beef cubes and brown them well on all sides. Work in batches if necessary so the beef actually browns instead of steaming.
Remove the browned beef and set it aside.
2. Build the Flavor
Using the same pot, add the chopped onion and cook until softened. Add the minced garlic and cook for about 30 seconds.
Stir in the tomato paste and cook for another 1–2 minutes. This helps deepen the flavor of the tomato paste and creates a richer base for the stew.
3. Simmer the Stew
Return the browned beef to the pot. Add the carrots, diced potatoes, beef broth, thyme, paprika, bay leaf, salt, and black pepper.
Bring everything to a boil, then reduce the heat to low. Cover and gently simmer for 1½–2 hours, or until the beef is fork-tender.
4. Thicken the Gravy
If you prefer a thicker gravy, mix the flour with a small amount of water until smooth. Stir it into the stew and allow it to simmer until the sauce thickens.
Add the frozen peas during the final 10 minutes of cooking.
5. Make the Mashed Potatoes
While the stew cooks, place the peeled potatoes in a pot of water and boil for about 15–20 minutes, until completely tender.
Drain well, then mash with butter, milk or cream, salt, and black pepper until smooth and creamy.
6. Serve
Spoon a generous portion of creamy mashed potatoes onto each plate, then ladle the hot beef stew and rich gravy over the top.
Finish with a little fresh parsley if desired.
Tips for the Best Beef Stew
- Brown the beef properly: This creates a deeper, richer flavor.
- Don’t rush the simmer: Low and slow cooking is what makes the beef tender.
- Use enough broth: The beef should have plenty of liquid to simmer in.
- Make the potatoes extra creamy: Warm milk or cream and plenty of butter give the best texture.
- Let the stew rest: A few minutes before serving allows the flavors to settle.
What to Serve With It
Continue reading on the next page →
