The weather has definitely changed here in the PNW and I’m loving it!
Cooler temps, crisp fresh air, cozy nights, bonfires and yummy comfort food for dinner!
This Beef Stew recipe is one of our favorite meals for Fall/Winter chilly nights. I found this recipe a few years ago and I’ve adapted it to our tastes. I really haven’t been a fan of Beef Stew, but since making this recipe and serving the stew over creamy mashed potatoes…I’ve become a HUGE fan!
I hope you enjoy it as much as we do!
Here we go…
Petite sirloin was on sale yesterday so I bought a small package and cut the meat into nice bite sized pieces. You can use a chuck roast or prepackaged stew meat as well.
Start by browning the stew meat in a little olive oil. I found my Le Creuset dutch oven on Craigslist a few years ago and I absolutely LOVE it! But of course, you can use any type of cooking pot, just make sure it holds apx 4-5 quarts.
While the meat is browning…cut the carrots in half, roughly chop the onion and mince the 2 garlic cloves. Once the meat is browned, toss in the veggies, s&p, rosemary, thyme and 2 bay leaves; stir to combine.
Next we’ll add a 32oz container of low sodium Beef Broth. Stir. Turn heat down to simmer. Place lid on the pot and let simmer for about 4 hours.
When meat is tender and it’s almost dinnertime…mix together equal amounts of butter and flour (I used about 3 Tbsp of each). It takes a few minutes, I use a fork and continually mash/stir until it’s smooth and combined. This is going to make that beef broth liquid into a thick rich “gravy”. Turn the heat up to a light boil then drop the flour/butter concoction into the hot liquid and whisk until smooth.
The last step is to toss in the green peas. Turn heat down to simmer and put the lid on.
Serve hot over creamy mashed potatoes. I make the mashed potatoes as I’m getting the stew ready earlier in the day. I reheat the potatoes in a warm oven.
- 2-3 Tbsp olive oil
- 1-2 lb. stew meat, bite sized pieces (we like alot of meat so I used 2 lbs)
- 1 lb bag baby carrots
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- salt & pepper, to taste
- 3 sprigs thyme, leaves roughly chopped
- 2 sprigs rosemary, roughly chopped
- 2 small bay leaves
- 1 32oz. container low sodium beef broth
- 3 Tbsp butter
- 3 Tbsp flour (Simply Balanced Organic)
- 1 cup frozen peas
- Creamiest mashed potatoes …recipe here
In a large pot or dutch oven, brown the stew meat in olive oil. Toss in onions, carrots, garlic, s&p, and herbs. Cook on medium heat apx 5 minutes. Deglaze the pan with beef broth. Cover, turn heat to low, and simmer 4 hours or until meat is very tender. When you are ready to serve, remove the bay leaves. In a small bowl stir softened butter and flour together until smooth and combined. Whisk the butter mixture into the stew and stir until the stew becomes rich and thick. Add the frozen peas; stir to combine. Serve the beef stew over creamy mashed potatoes.
Creamy Mashed Potato recipe here
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