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
Scale
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