This beef stew with mashed potatoes is so flavorful and delicious. I make different beef stews all the time, but this flavor combo works brilliantly. My whole family devours it.
Beef Stew and Mashed Potatoes
For this beef stew with mashed potatoes, I cook the stew and mashed potatoes separately (in parallel). When plating, I fill a bowl with stew first and then spoon in a generous chunk of mashed potatoes.
Make it ahead of time.
I always need meal ideas that can easily be made in advance. Like most stews, this one tastes even better when made ahead of time. Since it takes an hour to cook, nap time is a perfect time for me. You can easily make it the day before.
Load up on the carrots.
My kids love carrots. Anytime I follow a recipe for a stew, I regret not using more carrots. For this recipe, I use about 8-10 large carrots, chopped. If your family loves carrots too, I encourage you to add even a couple more.
Garlic, a favorite ingredient of mine
Years ago, I used to get lazy about mincing garlic. It’s so worth the extra 5 minutes though. The flavor it adds, the boost to the immune system and overall health benefits.
Wine in stew, even for kids? Mais oui. I’m French after all.
Wine in stew adds so much flavor. Even just a half cup. The wine doesn’t have to be fancy, as long as it’s a wine you’d enjoy sipping on its own. If you’re boiling wine on the stovetop, it takes about 30 minutes for the alcohol to cook off. I am completely comfortable serving this to my kiddos. And if you’re concerned, just let it simmer for a little while longer.
Broth: Homemade is better, but …
The best stews I have ever made contained homemade broth. There’s just nothing like it. I have yet to taste a store-bought version that comes anywhere close to a homemade broth. That being said, time is scarce, so if you don’t have time to make a home made broth, get the best one you can find. I’m not well researched here, but for this recipe, I use the organic bone broth made from beef bones from Trader Joe’s and the meal turns out great.
Quinoa flour to thicken the sauce
I’ve been trying out gluten-free these days. It’s commonplace for recipes to call for all purpose flour to thicken up a sauce. In this recipe, I suggest quinoa flour as it works just as well, and is gluten free. I use the Bob’s RedMill Organic Whole Grain brand at Whole Foods.
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Beef Stew with carrots, onions and mashed potatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: 1
Description
This beef stew with mashed potatoes is so flavorful and delicious. I make different beef stews all the time, but this flavor combo works brilliantly. My whole family devours it.
Ingredients
For the Stew
- 1 tablespoon olive oil
- 1–2 lbs steak, cut into bite-sized chunks
- 1 medium onion, chopped
- 8–10 large carrots, chopped
- 1 stalk celery, finely chopped
- 1 garlic clove, minced
- 2 tablespoons quinoa flour
- 2 tablespoons tomato paste
- ½ cup dry white wine
- 2 1/2 cups bone broth (homemade is best, or the best store-bought you can find)
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon thyme (preferably fresh)
- 6 large russet potatoes, peeled and quartered
For the Mashed Potatoes
- 1 stick unsalted butter
- preferred milk (to taste; I personally keep on adding more and more until I get a very smooth and puree type consistency)
- 1 teaspoon kosher salt
Instructions
- In a large dutch oven, heat olive oil over medium-high until hot. Add chunks of beef and cook 5 minutes on each side, until browned. Avoid overcrowding so the beef properly browns. Transfer to a plate.
- To the dutch oven, add chopped onion, carrot, celery and garlic and cook until softened and fragrant (about 8 minutes). If the pot is on the dryer side, add a little bit of oil.
- Add quinoa flour and stir until evenly coated.
- Add tomato paste and stir until evenly coated.
- Add dry white wine and simmer for a few minutes, until the wine has mostly disappeared.
- Add bone broth, as well as the browned beef, parsley, thyme, and balsamic vinegar. Bring to a simmer and cook for 35 minutes (until the consistency of the sauce is a little thick).
- While the stew is cooking, bring potatoes to a boil in a large pot of salted water. Remember to place potatoes in cold water so they cook through evenly. Cook until the potatoes are tender (when poking with a fork). Drain and return potatoes to the pot. Mash with a potato masher. Add 1 stick of butter and continue mashing. Stir in milk. I personally like a lot of milk for a puree type texture. Season with salt.
- To serve, spoon stew into bowls. Place a generous amount of mashed potatoes on top. Garnish with fresh parsley for pops of color. Enjoy!
Keywords: stew, beef stew, gluten free, healthy, healthy dinner, healthy dinner ideas, family dinner, kid friendly dinner, veggie packed
More recipes like this one
For more healthy, veggie packed, warm soups for winter time, check out this Leftover Rice, Veggie and Salmon Soup or this 45-minute Chicken Pho.
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