Description
Cozy up with a comforting Beef Stew with Potato Topping, a hearty and nourishing one-pot dish featuring tender slow-cooked beef and vegetables, topped with a creamy, golden, crispy mashed potato crust. Perfect for chilly evenings or when you need a warm, home-cooked meal that is satisfying for all ages.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast, cut into cubes
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
Liquid and Seasoning
- 4 cups beef broth (preferably low sodium)
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Potato Topping
- 2 lbs potatoes (Yukon Gold recommended), peeled and cut into chunks
- 4 tablespoons unsalted butter, divided
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the stew base: Start by browning the beef cubes in a heavy pot over medium-high heat to seal in the juices and add rich flavor. Once browned, remove the beef and set aside. In the same pot, sauté onions, garlic, carrots, and celery until softened and fragrant, about 5-7 minutes.
- Build the stew: Return the browned beef to the pot. Add beef broth, fresh thyme, bay leaves, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for at least 2 hours, or until the beef is melt-in-your-mouth tender and the flavors are well developed.
- Make the potato topping: While the stew simmers, boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain and mash with 2 tablespoons butter and heavy cream until smooth and creamy. Season with salt and pepper to taste, being careful not to overwork the potatoes to avoid a gummy texture.
- Assemble and bake: Transfer the cooked stew into a baking dish. Spread the mashed potatoes evenly on top of the stew. Dot the surface with the remaining butter for extra browning. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the potato topping is crispy and golden brown. Broil for 1-2 minutes at the end if you want a more pronounced crust.
- Serve warm: Let the Beef Stew with Potato Topping cool slightly before serving, allowing the layers to settle perfectly. Garnish with fresh chopped parsley or chives if desired.
Notes
- Brown the beef well to develop deep, rich flavors in the stew base.
- Simmer the stew low and slow to ensure tender beef and well-developed flavors.
- Mash potatoes gently to avoid a gummy texture and create a creamy, luscious topping.
- Season gradually throughout cooking to balance flavors perfectly.
- Use waxy potatoes like Yukon Gold for a creamy yet firm golden crust.
- Leftovers can be refrigerated up to 3 days or frozen for 2-3 months.
- Reheat gently in the oven covered with foil to preserve the potato topping’s texture, or microwave individual portions.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg