Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 onion chopped
- 2 cloves garlic, minced
- 1 cup peas (frozen or fresh)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium potatoes, peeled and quartered (for mashed potatoes)
- 1/2 cup milk (for mashed potatoes)
- 1/4 cup butter (for mashed potatoes)
- to taste Salt and pepper to taste (for mashed potatoes)
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes.
- Stir in the tomato paste, dried thyme, salt, and black pepper. Cook for another minute.
- Pour in the beef broth and bring to a boil. Reduce heat to low and let it simmer for 1.5 to 2 hours, until the beef is tender.
- Add the carrots, potatoes, and peas to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
- While the stew is simmering, prepare the creamy mashed potatoes. Boil the quartered potatoes in a separate pot until tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add milk, butter, and season with salt and pepper. Mash until smooth and creamy.
- Serve the stew hot, alongside a generous scoop of creamy mashed potatoes. Enjoy!
- Prep Time: 20
- Cook Time: 120