Ingredients

For the Beef Stew:

• 600 g beef, cubed
• Butter (for frying)
• 1 onion, chopped
• 1 carrot, chopped
• Mushrooms, sliced (quantity as preferred)
• 4 garlic cloves, minced
• 2 tablespoons tomato puree
• 2 tablespoons flour
• 200 ml red dry wine
• 1 teaspoon Italian herbs
• 2 bay leaves
• Bacon (about 100 g or as preferred), chopped

For the Mashed Potatoes:

• Potatoes, peeled and chopped (quantity as preferred)
• Butter (to taste)
• 150-200 ml warm milk
• Salt and pepper, to taste

Making It Step by Step

Step 1: Prepare the Beef

1. Cube the Beef: Begin by cutting your 600 g of beef into bite-sized cubes. This helps it cook evenly and absorb the flavors of the stew.
2. Brown the Beef: In a large pot or Dutch oven, melt some butter over medium heat. Add the cubed beef and sear it until it’s browned on all sides. This takes about 5-7 minutes. Remove the beef and set it aside.

Step 2: Cook the Vegetables

1. Sauté the Bacon: In the same pot, add the chopped bacon and cook until crispy. Remove and set aside with the beef.
2. Sauté the Vegetables: In the remaining fat, add more butter if needed, then sauté the chopped onion, carrot, and sliced mushrooms for about 5 minutes, until the onions are soft and the mushrooms are lightly browned.
3. Add Garlic: Add the minced garlic and cook for another minute, stirring to prevent burning.

Step 3: Create the Stew Base

1. Add Tomato Puree and Flour: Stir in 2 tablespoons of tomato puree and 2 tablespoons of flour. This will help thicken the stew. Cook for another minute while stirring to combine the ingredients.
2. Deglaze with Wine: Slowly pour in 200 ml of red dry wine, stirring constantly to lift any browned bits from the bottom of the pot. The wine will add richness and depth to the stew.
3. Add Herbs and Bay Leaves: Stir in 1 teaspoon of Italian herbs and add 2 bay leaves. The herbs give the stew an aromatic boost.

Step 4: Simmer the Stew

1. Add Beef and Bacon: Return the browned beef and cooked bacon to the pot.
2. Add Liquid: Pour enough water or beef broth to cover the meat and vegetables. Bring the mixture to a simmer.
3. Simmer Gently: Cover the pot and let it simmer on low heat for 1.5 to 2 hours. Stir occasionally to prevent sticking. The slow cooking will make the beef incredibly tender and allow the flavors to meld.

Step 5: Make the Mashed Potatoes

1. Boil the Potatoes: While the stew is simmering, peel and chop the potatoes. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2. Mash the Potatoes: Drain the potatoes and return them to the pot. Add butter and 150-200 ml of warm milk, mashing until smooth and creamy. Season with salt and pepper to taste.

Step 6: Final Touches and Serve

1. Check the Stew: After simmering for 1.5 to 2 hours, check the beef for tenderness. If the stew is too thick, you can add more broth or water to adjust the consistency.
2. Taste and Adjust: Remove the bay leaves and taste the stew. Add more salt, pepper, or herbs as needed.
3. Serve: Serve the rich beef stew hot over a generous scoop of mashed potatoes. For a finishing touch, sprinkle with fresh herbs or grated cheese, if desired.

Cooking Tips

• Use a Good Quality Red Wine: Since wine adds a lot of flavor to this dish, choose a wine that you enjoy drinking. Avoid cooking wine, which often contains added salt.
• Beef Broth for Depth: If you want an extra boost of flavor, use beef broth instead of water to simmer the stew. It enriches the dish and intensifies the savory notes.
• Add Vegetables: Feel free to add other vegetables like parsnips, celery, or peas. They complement the beef and make the dish even more hearty.
• Thicken the Stew: If the stew is too thin after simmering, remove the lid during the last 30 minutes to let the liquid evaporate and thicken.
• Potato Variations: For a twist, you can add roasted garlic or cream cheese to the mashed potatoes for extra richness.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
• Freezing: The stew can be frozen for up to 3 months. However, mashed potatoes may not freeze well and can become watery upon reheating.

Nutritional Facts (Per Serving)

• Calories: 540 kcal
• Protein: 28g
• Carbohydrates: 45g
• Fat: 24g
• Fiber: 6g
• Sodium: 800mg
• Sugar: 4g

Note: Nutritional values are approximate and may vary based on specific ingredient brands and portion sizes.

FAQs

1. Can I use a slow cooker for this recipe?

Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

2. What kind of beef should I use?

Chuck roast or stew beef is ideal for this dish because it becomes tender when slow-cooked. Avoid lean cuts, as they tend to dry out.

3. Can I skip the wine?

If you prefer not to use wine, you can substitute it with beef broth or even a splash of balsamic vinegar for a slightly tangy flavor.

4. How do I reheat the stew?

Reheat the stew on the stovetop over low heat, adding a splash of water or broth if needed. For mashed potatoes, reheat in the microwave or stovetop with a bit of butter or milk to restore creaminess.

5. Can I make the mashed potatoes in advance?

Yes! You can prepare the mashed potatoes up to 2 days in advance. Store them in the refrigerator and reheat gently with some added milk or butter.

Conclusion

This Beef Stew with Mashed Potatoes is a classic comfort dish that’s sure to become a staple in your home. The slow-cooked beef, rich tomato and wine sauce, and creamy mashed potatoes create a hearty, flavorful meal that is perfect for cold nights or family gatherings. With its versatile nature, you can adjust the ingredients to your liking or even experiment with additional vegetables. Whether you’re a beginner or an experienced cook, this recipe is easy to follow and guarantees a satisfying, homemade meal every time.