This beef stew is one of those recipes that feels like a deep exhale. It is slow, comforting, and incredibly satisfying in a way that only a pot simmering on the stove can be. The kind of meal that fills the house with warmth and makes you look forward to dinner hours before it is ready. I find myself making this stew when the weather cools down, when I want leftovers that actually get better with time, or when I need something familiar and grounding.

What I love most about this recipe is how straightforward it is. No complicated techniques, no hard to find ingredients, just classic flavors built slowly and intentionally. Tender chunks of beef, soft carrots, potatoes that soak up all that rich broth, sweet peas, and a savory base made from onion, celery, garlic, and beef stock. Served over mashed potatoes, it turns into the ultimate comfort bowl. Every spoonful has a little bit of everything, and that is exactly how it should be.

This is the kind of recipe that feels timeless. It could have been cooked decades ago and it will still feel just as relevant years from now. It is reliable, forgiving, and deeply comforting.

Why You Will Love This Beef Stew:

It is hearty and filling without being complicated
The beef becomes incredibly tender as it simmers
The vegetables cook right in the sauce and absorb so much flavor
It tastes even better the next day
It is perfect for meal prep and leftovers
It pairs beautifully with mashed potatoes, bread, or rice

Ingredients You Will Need:

For the Beef Stew:

Beef stew meat or chuck roast cut into large chunks
Olive oil
Yellow onion, diced
Carrots, peeled and cut into chunks
Celery, sliced
Garlic, minced
Tomato paste
Beef broth
Worcestershire sauce
Bay leaves
Fresh thyme or dried thyme
Salt and black pepper
Potatoes, peeled and cubed
Frozen peas
Fresh parsley for garnish

For the Mashed Potatoes:

Russet or Yukon Gold potatoes
Butter
Milk or cream
Salt

How to Make Beef Stew with Mashed Potatoes:

Step 1: Prep The Ingredients
Start by prepping all of your vegetables. Dice the onion, slice the celery, cut the carrots and potatoes into chunks, and mince the garlic. Having everything ready before you start cooking makes the process feel calm and organized, especially since this recipe moves in stages.

Pat the beef dry with paper towels and season generously with salt and black pepper. This helps the meat brown properly and builds flavor early on.

Step 2: Brown The Beef
Heat a large heavy pot or Dutch oven over medium heat. Add a drizzle of olive oil and let it heat until shimmering. Add the beef in batches, making sure not to overcrowd the pot. Let each piece brown deeply on all sides before turning. This step is important and worth taking your time with.

Once browned, remove the beef from the pot and set it aside on a plate. Repeat until all the beef is browned.

Step 3: Cook The Vegetables
In the same pot, add a little more olive oil if needed, then add the onion, carrots, and celery. Cook for several minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. That is where a lot of the flavor lives.

Add the garlic and tomato paste and cook for about one minute, stirring constantly. The tomato paste should darken slightly and become fragrant.

Step 4: Build The Stew
Return the browned beef to the pot along with the potatoes. Pour in the beef broth and Worcestershire sauce, then add the bay leaves and thyme. Stir everything together and bring the mixture to a gentle simmer.

Once simmering, reduce the heat to low, cover the pot, and let the stew cook slowly. This is where the magic happens. The beef will tenderize and the broth will thicken and deepen in flavor.

Let the stew simmer for about 1½ to 2 hours, stirring occasionally.

Step 5: Make The Mashed Potatoes
While the stew simmers, prepare the mashed potatoes. Peel and cut the potatoes into evenly sized chunks and add them to a pot of salted water. Bring to a boil and cook until the potatoes are fork tender.

Drain well, then mash with butter, milk or cream, and salt until smooth and creamy. Set aside and keep warm.

Step 6: Finish The Stew
About 5 minutes before serving, stir the frozen peas into the stew. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves.

The stew should be thick, rich, and full of tender beef and vegetables.

Step 7: Serve

Spoon a generous portion of mashed potatoes into each bowl and ladle the beef stew over top. Finish with freshly chopped parsley.

Serve warm and enjoy.

Tips for the Best Beef Stew:

Brown the beef in batches so it sears properly
Keep the simmer gentle, not boiling
Cut vegetables into larger chunks so they hold their shape
Taste and season near the end for best flavor
Let the stew rest for a few minutes before serving

How to Make This Recipe Your Own:

This beef stew is incredibly flexible and easy to adapt.

You can add mushrooms for extra depth and earthiness.
Parsnips or turnips work well alongside or in place of potatoes.
A splash of red wine added with the tomato paste adds richness.
Fresh rosemary can be used instead of thyme.
For a thicker stew, mash a few potato chunks directly into the broth.

Storage and Leftovers:

Store leftover stew in an airtight container in the refrigerator for up to four days. The flavors continue to develop, making leftovers even better.

Reheat gently on the stove or in the microwave, adding a splash of broth if needed.

The stew freezes very well. Freeze in individual portions for up to three months. Thaw overnight in the refrigerator before reheating.

Mashed potatoes can be stored separately in the fridge for up to three days. Reheat with a little extra milk or butter.

Final Thoughts

This beef stew with mashed potatoes is one of those recipes that never lets you down. It is comforting, dependable, and deeply satisfying without requiring anything fancy. It is the kind of meal that feels like home, no matter where you are cooking it.

If you are looking for a cozy, nourishing dinner that fills the kitchen with warmth and makes great leftovers, this is it.