Easy Beef Stew with Mashed Potatoes




15 m


40-50 m





  • 2.5 lbs. Bottom Round, cubed
  • 2 Tbsp. Butter
  • 1.5 cups chopped Celery
  • 1.5 cups chopped Carrot
  • 1.5 cups chopped Onion
  • 6-7 cloves Garlic, sliced
  • 2.5 Tbsp. Tomato Paste
  • 1 cup Water or Broth
  • 1/2 cup Red Wine (we used Pinot Noir)
  • Handful of Thyme Leaves Salt and Pepper Potatoes:
  • 2.5 lbs. Russet Potatoes, peeled and chopped
  • 2 Tbsp. Butter
  • 1/4 cup Milk
  • Salt and Pepper

HOW TO MAKE Easy Beef Stew with Mashed Potatoes

  • Step 1. Preheat your oven to 325 degrees Fahrenheit. Sprinkle the beef cubes on all sides with salt and pepper.

  • Step 2. Heat 1 tablespoon of butter in a dutch oven over medium heat. Once the butter is melted and bubbling, add about ⅓ of the beef cubes to the pot, making sure not to crowd them in the pot.

  • Step 3. Allow them to sear for 1-2 minutes on each side, then transfer the meat to a bowl or plate. Add the second tablespoon of butter and repeat browning the rest of the meat. Set the meat aside.

  • Step 4. Add onions, celery and carrots to the pot and stir with a wooden spoon to pull up the browned bits off of the bottom of the pot. Saute the vegetables for 3-4 minutes, until they soften. Add the sliced garlic and stir until the garlic is fragrant, then stir in the tomato paste.

  • Step 5. Add the water/broth and red wine. Bring the mixture to a boil and add in the thyme leaves. Cover the pot and transfer it to the oven for 2 hours.

  • Step 6. Use your Thermopro thermometer to check the center of the largest piece of beef. For a tender stew, you are looking for the center of the beef chunks to be around 200 degrees.

  • Step 7. Add a little more water or broth if the beef is looking too dry and place the pot back into the oven, checking every additional 20-30 minutes until the desired temperature is reached.

  • Step 8. While the beef is cooking, bring a large pot of water to a boil. Add in the potato chunks and cover the pot until the potatoes are tender. Drain the potatoes and mash them with butter, milk, salt and pepper.

  • Step 9. Serve the stew alongside the mashed potatoes and garnish with parsley and black pepper before eating.

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