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Slow Cooker Classic Beef Stew with Buttery Mashed Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Potato Masher

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 carrots, peeled and sliced into 1-inch pieces
  • 3 celery stalks, sliced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 4 tablespoons butter
  • 1/2 cup milk

Instructions
 

  • Place the beef cubes in the slow cooker. Add the carrots, celery, onion, and garlic on top.
  • In a small bowl, whisk the beef broth with the tomato paste, Worcestershire sauce, thyme, salt, pepper, and flour until smooth. Pour this mixture over the beef and vegetables. Add the bay leaves.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • About 30 minutes before the stew is done, place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
  • Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with a pinch of salt if needed.
  • Remove the bay leaves from the stew. Serve the stew in bowls with a scoop of mashed potatoes on the side or on top.

Notes

For thicker stew, remove the lid for the last 30 minutes of cooking. Use room-temperature milk when mashing the potatoes to help them stay smooth. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Potato Masher