Beef Stew with Garlic Mashed Potato Top
There’s nothing quite like the comfort of a warm, hearty meal on a chilly evening. Beef Stew with Garlic Mashed Potato Top is exactly that—a soul-satisfying dish that combines tender chunks of beef simmered with fresh vegetables and herbs, all crowned with creamy, flavorful garlic mashed potatoes. This dish is perfect for family dinners, special occasions, or whenever you crave a meal that feels like a warm hug. The rich stew melds beautifully with the buttery garlic mash, creating layers of taste and texture that will have everyone coming back for seconds.
The Upside of Beef Stew with Garlic Mashed Potato Top
One of the biggest advantages of this dish is its balance of flavors and nutrients. The beef chuck cubes become wonderfully tender after slow cooking, soaking up all the savory broth infused with thyme, garlic, and bay leaf. Meanwhile, the carrots and peas add a touch of natural sweetness and freshness. The garlic mashed potatoes on top provide a creamy, buttery finish with a subtle garlic kick that lifts the entire dish. It’s a one-pot wonder that is both filling and nourishing, making it a perfect choice for meal prep or sharing with loved ones.
Plus, it’s incredibly versatile. You can prepare this stew on the stovetop, in a slow cooker, or even in the oven. It’s a fantastic dish to make ahead of time since the flavors only deepen after resting. This dish also lends itself to customization — whether you like your stew thicker or more brothy, or prefer a chunkier or smoother mash, it adapts easily to your preferences.
Gather These Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, peeled and cubed
- 2 cups beef broth
- 1 cup green peas, frozen
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup milk
- 4 tablespoons butter
- 1/4 cup fresh parsley, chopped
What You’ll Need (Gear)
- Large heavy-bottomed pot or Dutch oven: Essential for browning the beef and slow-cooking the stew evenly.
- Cutting board and sharp knife: To prep your vegetables and beef cubes precisely.
- Wooden spoon or heatproof spatula: Ideal for stirring without scratching your cookware.
- Potato masher: To achieve that creamy, lump-free garlic mashed potato topping.
- Measuring cups and spoons: For accurate ingredient portions.
- Colander: To drain potatoes after boiling.
Beef Stew with Garlic Mashed Potato Top: From Prep to Plate
Step 1: Prep Your Ingredients
Start by chopping the onion, slicing the carrots, peeling and cubing the potatoes, and mincing the garlic. Cut the beef chuck into 1-inch cubes if it’s not pre-cut. Having everything ready before you start cooking makes the process smooth and enjoyable.
Step 2: Brown the Beef
Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, avoiding overcrowding the pan. Brown the beef on all sides until it develops a rich, caramelized crust. Remove the beef and set aside.
Step 3: Sauté Onions and Garlic
In the same pot, add the chopped onions and sauté until they become translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Build Your Stew Base
Return the browned beef to the pot, then add the sliced carrots, cubed potatoes, dried thyme, bay leaf, salt, and pepper. Pour in the beef broth and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Step 5: Simmer Until Tender
Let the stew simmer gently for about 1.5 to 2 hours. This slow cooking breaks down the beef chuck, making it tender and flavorful. Check occasionally and stir to prevent sticking. If the stew looks too thick, add a splash of water or broth.
Step 6: Prepare the Garlic Mashed Potato Topping
While the stew simmers, boil the peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return them to the pot. Add butter, milk, minced garlic (reserve some for the stew if preferred), salt, and pepper. Mash until smooth and creamy.
Step 7: Add Peas and Final Touches
About 10 minutes before the stew is done, stir in the frozen green peas—they’ll cook quickly and add a pop of color and sweetness. Adjust seasoning if needed.
Step 8: Assemble and Serve
Remove the bay leaf from your stew. Spoon the stew into bowls or a baking dish, then top generously with the garlic mashed potatoes. Sprinkle with fresh chopped parsley for a bright, fresh finish. Serve hot and enjoy!
If You’re Out Of…
- Beef chuck: Use beef stew meat or even lamb shoulder cubes for a slightly different but delicious flavor.
- Olive oil: Substitute with vegetable oil or melted butter.
- Beef broth: Use vegetable broth or chicken broth for a lighter taste.
- Green peas: Swap with frozen corn or chopped green beans.
- Milk: Use any plant-based milk or cream for a richer mash.
- Butter: Replace with margarine or olive oil for dairy-free options.
Avoid These Traps
- Don’t rush the browning of the beef; this step adds deep flavor to the stew.
- Avoid boiling the stew vigorously—gentle simmering is key to tender meat and rich broth.
- Be careful not to overcook the peas; add them near the end to keep their vibrant color and texture.
- When mashing potatoes, don’t overwork them or they can become gluey. Mash gently for fluffiness.
- Season gradually and taste as you go to avoid over-salting.
Storing, Freezing & Reheating
This Beef Stew with Garlic Mashed Potato Top is excellent for leftovers and freezes beautifully. Store the stew and mashed potatoes separately in airtight containers for best results. In the fridge, both will keep for up to 3 days.
- Freezing: Freeze the stew in portions for up to 3 months. Freeze the mashed potatoes separately to maintain texture.
- Reheating: Reheat the stew gently on the stovetop over low heat, stirring occasionally. Warm the mashed potatoes in the microwave or over low heat with a splash of milk to freshen them up.
Ask & Learn
Can I use other cuts of beef for this stew?
Yes! While beef chuck is ideal for its marbling and tenderness when slow-cooked, you can also use beef stew meat or brisket. Just ensure the meat is cut into uniform cubes for even cooking.
How can I make this dish gluten-free?
This recipe is naturally gluten-free, as it doesn’t call for any flour or gluten-containing thickeners. Just double-check that your beef broth is gluten-free, as some store-bought versions contain additives.
What’s the best way to make the mashed potatoes extra creamy?
Using warm milk and melting the butter before adding to the potatoes helps achieve creaminess. You can also add a dollop of sour cream or cream cheese for an even richer texture.
Can I prepare this recipe in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the peas in the last 15 minutes and top with mashed potatoes before serving.
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Let’s Eat
Gather your loved ones around the table, dish out generous helpings of this Beef Stew with Garlic Mashed Potato Top, and savor every spoonful. The balance of hearty, tender beef and vegetables with the creamy garlic mash is a true crowd-pleaser. Perfect for chilly nights or weekend dinners, this dish is sure to become a favorite in your recipe rotation. Don’t forget to garnish with fresh parsley for that extra pop of color and freshness. Enjoy!
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Beef Stew with Garlic Mashed Potato Top
Ingredients
Equipment
Method
- Start by chopping the onion, slicing the carrots, peeling and cubing the potatoes, and mincing the garlic. Cut the beef chuck into 1-inch cubes if it’s not pre-cut.
- Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, avoiding overcrowding the pan. Brown the beef on all sides until it develops a rich, caramelized crust. Remove the beef and set aside.
- In the same pot, add the chopped onions and sauté until they become translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Return the browned beef to the pot, then add the sliced carrots, cubed potatoes, dried thyme, bay leaf, salt, and pepper. Pour in the beef broth and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
- Let the stew simmer gently for about 1.5 to 2 hours. Check occasionally and stir to prevent sticking. If the stew looks too thick, add a splash of water or broth.
- While the stew simmers, boil the peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return them to the pot. Add butter, milk, minced garlic, salt, and pepper. Mash until smooth and creamy.
- About 10 minutes before the stew is done, stir in the frozen green peas. Adjust seasoning if needed.
- Remove the bay leaf from your stew. Spoon the stew into bowls or a baking dish, then top generously with the garlic mashed potatoes. Sprinkle with fresh chopped parsley. Serve hot and enjoy!
Notes
- Store stew and mashed potatoes separately for best texture when refrigerating or freezing.
- Slow cook the stew for tender beef and enhanced flavors.
- Use plant-based milk and margarine for dairy-free mashed potatoes.
- Add peas near the end to keep their color and texture vibrant.
- Mash potatoes gently to avoid gluey texture.
