Okay, I have to admit something: this dish might just be my all-time favorite way to cozy up on a chilly night. Imagine tender, juicy beef simmered low and slow until it’s meltingly soft, all smothered in a rich, savory gravy that smells like a little bowl of heaven. Then, on top—oh, the best part—a fluffy, golden potato topping that’s crispy around the edges but soft and creamy inside. It’s the kind of meal that wraps you in a warm hug and feels like home with every bite. Trust me, once you try this, you’ll understand why it’s become my go-to comfort food when the temperatures drop.
Quick Facts
Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 40 minutes
Ingredients
For the Main Dish:
2 lbs beef chuck, cut into 1½-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced into rounds
2 celery stalks, sliced
4 cups beef broth
1 cup red wine (optional, can substitute with extra broth)
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
For the Potato Topping:
3 large russet potatoes, peeled and roughly chopped
4 tbsp unsalted butter
¼ cup whole milk (more if needed)
Salt and pepper, to taste
1 cup shredded sharp cheddar cheese (optional, but highly recommended)
How I Make It
Step 1:
Start by heating 2 tablespoons of olive oil in a large, heavy pot over medium-high heat. Pat the beef cubes dry with a paper towel (this helps get a nice brown crust!) and season generously with salt and pepper. Brown the beef in batches, making sure not to crowd the pan—this means you’ll get a beautiful caramelized surface which adds tons of flavor. Set the browned beef aside.
Step 2:
In the same pot, add the diced onion, carrots, and celery. Cook, stirring often, until the onion is soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3:
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Then pour in the red wine, scraping the bottom of the pan to lift up all those delicious browned bits. If you’re skipping wine, just add extra broth instead—both ways work beautifully.
Step 4:
Return the beef to the pot and add the beef broth, dried thyme, and bay leaves. Bring everything to a simmer, then cover and reduce the heat to low. Let it cook gently for about 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the stew is thick and rich.
Step 5:
While the stew simmers, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper until creamy. Stir in the cheese if using, so it melts into the potatoes, making the topping luxuriously flavorful.
Step 6:
Preheat your oven’s broiler. Transfer the beef stew to a casserole or ovenproof dish and spread the mashed potatoes evenly on top. Broil for 3-5 minutes, watching carefully, until the potato topping is golden and just starting to crisp at the edges. Let it cool a few minutes before serving.
Variations & Tips
Swap the russet potatoes for Yukon Golds for a slightly buttery flavor and smoother mash.
Add a splash of Worcestershire sauce into the stew for an extra umami punch.
For a twist, sprinkle herbs like rosemary or parsley over the potato topping before broiling.
To save time, use pre-cut stew beef and precooked mashed potatoes—you’ll still get great flavor!
If the stew is too thick before mashing potatoes, add a bit more broth to loosen it up.
How I Like to Serve It
This beef stew with potato topping shines as a cozy weeknight dinner, especially when temperatures dip. I often serve it alongside a crisp green salad or crusty bread to soak up every last bit of that rich gravy. It’s also perfect for Sunday gatherings—comfort food that brings everyone to the table with big smiles and happy hearts.
Notes
Store leftovers covered in the fridge for up to 3 days—reheat gently on the stove or in the microwave.
The stew freezes well; just skip the potato topping and add fresh mashed potatoes when ready to serve.
Closing: This beef stew with potato topping has a way of turning any ordinary night into a warm, comforting occasion, and once you try it, I bet it will become a kitchen favorite in your home too.
