Description

A hearty and comforting dish, this Beef Stew with Potato Topping combines tender chunks of beef in a rich gravy with a luscious layer of creamy mashed potatoes on top. Baked to golden perfection, it’s a classic main course that’s perfect for a cozy family dinner.

Ingredients

For the Beef Stew:

1½ lbs stewing beef, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups beef broth
1 cup red wine (or additional broth)
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste

For the Potato Topping:

2 lbs potatoes, peeled and cut into chunks
¼ cup milk
2 tablespoons butter
½ cup shredded cheddar cheese (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).
Brown Beef: In a large Dutch oven or deep skillet, brown the beef in batches in olive oil. Set aside.
Cook Vegetables: In the same pan, cook onion, garlic, carrots, and celery until softened. Add tomato paste, flour, and broth. Stir well.
Add Remaining Ingredients: Pour in wine, Worcestershire sauce, thyme, and bay leaf. Return beef to the pot. Simmer, cover, and cook in the oven for 1½ to 2 hours.
Prepare Potato Topping: Boil potatoes until tender. Mash with milk and butter. Season with salt and pepper.
Assemble and Bake: Spoon mashed potatoes over the stew, top with cheese (if using), and bake uncovered for 20 minutes until golden and bubbly.
Serve: Let cool slightly before serving.

Notes

This dish can be made ahead and reheated.
For a shortcut, use leftover mashed potatoes.
You can also make it in individual ramekins for personal servings.