Description
This comforting dish features tender beef slow-cooked with vegetables, served over creamy mashed potatoes, perfect for a hearty and satisfying meal on a chilly evening.
Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large potatoes, peeled and quartered
- 1 cup beef broth
- 2 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp butter for mashed potatoes
- 1/2 cup milk for mashed potatoes
Instructions
- Preheat your oven to 325°F (165°C).
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes.
- Add the chopped onion, minced garlic, carrots, dried thyme, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
- Pour in the beef broth and bring to a simmer.
- Cover the pot and transfer to the preheated oven. Bake for 2 hours, or until the beef is tender.
- While the beef is cooking, boil the quartered potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and mash them with butter and milk until smooth. Season with salt and pepper.
- Serve the tender beef and vegetables over the mashed potatoes. Enjoy your hearty meal!
Notes
For extra flavor, you can add a splash of Worcestershire sauce to the beef mixture. Leftover mashed potatoes can be reheated with a bit of milk. This dish pairs well with a side of steamed green beans.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Method: Main Course
- Cuisine: British
Nutrition
- Calories: 550 kcal
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g