Beef and Onion Stew with Crispy Garlic Mashed Potatoes
ID: 3c5bec94...
A comforting and warming beef and onion stew paired with rich, crispy garlic-infused mashed potatoes and tender baby carrots. It is incredibly easy to make, budget-friendly, and packed with deep, savory flavors from red wine and beef stock.
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🍳 Cooking Flow
Prep all vegetables and toss diced beef with salt and flour. → Sear the beef in batches, then sauté the onions, celery, and mushrooms before deglazing with red wine and sliced garlic. → Return beef to the pan with beef stock and thyme, cover, and simmer for 1.5 hours. → Boil and mash high-starch potatoes, then combine with warm milk and a crispy garlic brown butter. → Uncover the stew, add baby carrots, and simmer for another 30 minutes until the sauce thickens and carrots are tender.
Cooking Steps
Brief Cooking Order
Prep all vegetables and toss diced beef with salt and flour. → Sear the beef in batches, then sauté the onions, celery, and mushrooms before deglazing with red wine and sliced garlic. → Return beef to the pan with beef stock and thyme, cover, and simmer for 1.5 hours. → Boil and mash high-starch potatoes, then combine with warm milk and a crispy garlic brown butter. → Uncover the stew, add baby carrots, and simmer for another 30 minutes until the sauce thickens and carrots are tender.
Introduction
A comforting and warming beef and onion stew paired with rich, crispy garlic-infused mashed potatoes and tender baby carrots. It is incredibly easy to make, budget-friendly, and packed with deep, savory flavors from red wine and beef stock.
Step 1
Prepare the vegetables: cut the peeled onions into eights, thinly slice the celery, quarter the mushrooms, thinly slice 5 cloves of garlic, and roughly chop the fresh thyme.
Step 2
Place the diced beef in a bowl, season with a pinch of sea salt flakes, and toss with 25g of plain flour to coat evenly.
Step 3
Heat 2 tablespoons of olive oil in a large high-rimmed pan over high heat. Sear the beef in batches for about 3 minutes per side until a nice golden-brown crust forms, then remove and set aside in a bowl.
Step 4
Add another tablespoon of olive oil to the same pan, reduce heat to medium-high, and add the onions, celery, mushrooms, and a pinch of salt. Sauté for 5 minutes, stirring regularly, to release moisture and caramelize.
Step 5
Add the sliced garlic and 150ml of red wine. Mix well and let simmer for 2 minutes to deglaze the bottom of the pan properly.
Ingredients List
Important Notes
Always use high-starch potatoes (like Russets or Yukon Golds) for a fluffy, soft mash; waxy potatoes will make the texture gluey.
If you cannot consume alcohol, substitute the 150ml of red wine with 150ml of beef stock to deglaze the pan.
Searing the beef in batches prevents overcrowding the pan, which would steam the meat instead of browning it.
To make the mash extremely smooth, you can press the potatoes through a fine-mesh sieve.
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