Description

Beef Stew with Potato Topping is a cozy, hearty dish that combines tender beef chunks and vibrant vegetables simmered in a rich broth, topped with creamy mashed potatoes. This comforting meal is perfect for family dinners or chilly evenings, filling your home with mouthwatering aromas and warming hearts. Enjoy every satisfying bite of this delightful stew that brings loved ones together around the table.

Ingredients

Scale

2 lbs beef chuck roast, cut into 1-inch cubes
4 medium Yukon Gold potatoes, peeled and chopped
3 medium carrots, sliced
1 large yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium beef broth
2 tbsp Worcestershire sauce
2 tsp fresh thyme or 1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
2 tbsp olive oil
4 tbsp butter (for mashed potatoes)

Instructions

Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches until all sides are seared (5-7 minutes). Remove beef and set aside.
In the same pot, add onions and garlic; sauté until softened (3-4 minutes). Add carrots and stir for another minute.
Return browned beef to the pot; pour in beef broth and Worcestershire sauce. Add thyme and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours until beef is tender.
While stew simmers, boil potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with butter; season to taste.
Preheat oven to 400°F (200°C). In a baking dish, transfer stew mixture and spread mashed potatoes on top. Bake for 20-25 minutes until golden brown.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 680mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 28g
Cholesterol: 85mg

Keywords: For added nutrition, include peas or green beans towards the end of cooking. Experiment with different herbs like rosemary or add spices such as paprika for extra flavor.