Description

This hearty Beef Stew with Potato Topping recipe combines slow-simmered tender beef, a savory vegetable-rich gravy, and a golden mashed potato crust. Perfect for cozy dinners, it’s a comforting and easy casserole-style dish ideal for fall and winter. Keywords: beef stew, mashed potato topping, beef casserole, comfort food, winter dinner recipes.

Ingredients

2 pounds beef chuck roast, cubed

2 tablespoons olive oil

1 large onion, diced

3 carrots, sliced

2 celery stalks, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

3 cups beef broth

Salt and pepper to taste

2 pounds Yukon gold potatoes, peeled and cubed

4 tablespoons butter

1/2 cup milk

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Instructions

1. Heat olive oil in a large pot or Dutch oven. Add beef chunks in batches and brown on all sides. Remove and set aside.

2. In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.

3. Return beef to the pot. Stir in tomato paste, Worcestershire sauce, and beef broth. Bring to a simmer, cover, and cook on low for 1.5 to 2 hours until the beef is fork-tender.

4. Meanwhile, boil potatoes until tender. Drain and mash with butter, milk, salt, and pepper until smooth.

5. Preheat oven to 375°F. Pour stew into a baking dish and spoon mashed potatoes over the top. Create ridges with a fork for browning.

6. Bake for 25–30 minutes or until the top is golden. Serve warm.

Notes

This recipe serves 6 and stores beautifully.

You can prep the stew a day in advance and add the topping right before baking.

For extra richness, stir a little shredded cheese into the mashed potato topping.

Prep Time: 25 minutes
Cook Time: 2 hours
Category: Dinner
Method: Baking, Simmering
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 4g
Sodium: 780mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 32g
Cholesterol: 95mg