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Hearty, slow-simmered comfort in every bite.

When the temperatures drop and comfort food calls, nothing hits the spot like a generous bowl of rustic beef stew, especially when it’s spooned over a bed of creamy mashed potatoes. This soul-warming dish is packed with tender chunks of beef, velvety gravy, and aromatic herbs—making it the ultimate cold-weather comfort meal.

Whether it’s for Sunday supper or a cozy date night, this recipe brings all the nostalgic flavors of a classic stew with just the right amount of indulgence.

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Ingredients

For the Beef Stew:

• 2 lbs beef chuck, cut into 1½-inch cubes
• Salt & black pepper, to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup dry red wine (or more broth)
• 2 tsp Worcestershire sauce
• 3 sprigs fresh thyme
• 2 bay leaves
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 tbsp butter, for finishing

For the Mashed Potatoes:

• 2 lbs Yukon gold potatoes, peeled and cubed
• ½ cup whole milk or cream
• ¼ cup butter
• Salt, to taste

For Garnish:

• Fresh parsley, chopped

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Instructions

1. Sear the Beef

Pat the beef dry and season well with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
Working in batches, sear the beef until browned on all sides. Remove and set aside.

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2. Build the Stew Base

In the same pot, sauté diced onions until soft (about 4–5 minutes).
Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant.
Add flour and cook for another minute, stirring constantly.

Deglaze the pan with red wine, scraping up any browned bits for extra flavor.
Add the beef broth, Worcestershire sauce, thyme, bay leaves, carrots, and celery.
Return the seared beef and any juices to the pot. Stir to combine.

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3. Simmer

Cover and let the stew simmer on low heat for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened to a rich, glossy consistency.

Before serving, stir in a tablespoon of butter for an extra luxurious finish.

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4. Make the Mashed Potatoes

While the stew simmers, cook potatoes in salted water until fork-tender (about 15 minutes).
Drain and mash with butter, warm milk (or cream), and a touch of salt.
Whip until smooth and creamy, adjusting texture to your preference.

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5. Serve It Up

Spoon mashed potatoes onto a rustic plate or shallow bowl.
Ladle the hearty beef stew right over the top, letting the rich gravy soak into the mash.
Garnish with fresh parsley and serve hot with crusty bread, if desired.

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Tips & Variations

• Make it ahead: This stew gets even better the next day. Store leftovers in the fridge and reheat gently.
• No wine? Just use extra beef broth—still rich and delicious.
• Veggie swap: Add peas or mushrooms for variety in the last 15 minutes of simmering.

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Serving Size & Time

• Prep time: 20 minutes
• Cook time: 2 hours
• Serves: 4–6

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This Rustic Beef Stew Over Mashed Potatoes is a timeless dish that brings people together around the table. It’s simple, slow-cooked love in a bowl—and the kind of comfort food that warms you from the inside out.