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Beef Stew

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4


  • 1 1/2 poundds steaw meat
  • 2 cups chopped onions
  • 1 1/2 cups diced carrots
  • 2 cups diced parsnips
  • 1 1/2 cups chopped celery
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 4 cups beef stock (or veggie)
  • 2 tablespoons tomato paste
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh thyme, chopped

Mashed Potatoes

  • 1 pound russet potatoes peeled and diced
  • 6 tablespoons butter, unsalted
  • 1 1/4 cups heavy cream
  • 1 teaspoon kosher salt


  • In large stew pot, heat olive oil and butter on medium high heat. Once butter is melted add meat and sear on each side. Remove the beef from the pot. Set aside.
    Add onion and garlic to the pot and cook until onions are translucent. Add in tomato paste, salt, pepper, thyme, sugar, and beef stock. Add beef back in and turn heat to low. Place lid on pot and simmer for 1 hour.
     Add in carrots, celery and parsnips. Allow to simmer for another 30 minutes, or until sauce as thickened and vegetables are cooked thru.

Mashed Potatoes

  • Peel 4 large potatoes and chop into 1 inch cubes. Place in a large pot of boiling water.
    Cook until potatoes are tender and slide off a knife that pierces thru it. Drain water.
    Place potatoes back in pot and add in butter, heavy cream and salt. Smash with a potato masher until smooth.