Beef Stew with Mashed Potatoes

by Katie on February 19, 2013

Are you a fan of beef stew? Growing up the relationship between me and beef stew was pure hatred. Same thing with ketchup. Ick – nastiest things ever.

But you see…sometimes things change. We grow up. We mature and we realize that beef stew really isn’t that bad. In fact, it’s pretty good. It was all just a silly thing in our head.

{For the record, I’m still claiming ketchup is gross…I’m not gonna change my mind on that one.}

I saw this beef stew recipe recently and knew it was time to put my big girl panties on and try beef stew again. Way to be an adult and conquer my food fears, right? I’m so glad I did. It really was delicious. Especially served along with make ahead mashed potatoes. Yum!

Beef Stew and Mashed Potatoes

Beef Stew with Mashed Potatoes

Yield: 8 servings


  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Beef Stew Meat
  • Salt And Pepper
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 4 ounces Tomato Paste
  • 4 cups Low Sodium Beef Broth, More If Needed For Thinning
  • Several Dashes Worcestershire
  • 1/2 teaspoon Sugar
  • 4 whole Carrots, Peeled And Diced
  • 2 whole Turnips, Peeled And Diced
  • 2 Tablespoons Minced Fresh Parsley


  1. Salt and pepper the stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside is nice and brown, about 2 minutes, turning as it browns.
  2. Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Once brown remove from the pan and set the meat aside.
  3. Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
  4. Pour in the beef stock, and stir constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
  5. After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. If the sauce is too thick add in more beef broth as needed.
  6. When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. It is especially good served alongside mashed potatoes! Enjoy!

Recipe Credit: The Pioneer Woman

{ 1 comment… read it below or add one }

Lori February 21, 2013 at 10:22 am

Yum! This sounds wonderful!


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