Beef and Vegetable Stew with Mashed Potatoes

Ingredients

• Lean beef stew meat 6 oz
• Carrots 1 cup
• Potatoes 1.5 cups
• Onion 0.5 medium
• Beef broth low sodium 1 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Butter 1 tbsp
• Milk 2 tbsp

Method

1. Prepare Ingredients. Wash and peel the potatoes, then chop them into even chunks for faster cooking. Peel and chop the carrots into bite-sized pieces. Finely chop half of a medium onion. Cut the lean beef stew meat into 1-inch cubes if not already done.
   Tip: Cutting vegetables and meat into similar sizes helps them cook evenly.
2. Brown the Beef. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Once hot, add the beef cubes in a single layer without crowding the pan. Brown the beef on all sides, turning occasionally, for about 5-7 minutes. This step adds flavor through caramelization.
   Tip: Avoid stirring too much; let the beef sear properly to develop a good crust.
3. Sauté Onions and Carrots. Add the chopped onions to the pot with the browned beef. Stir and cook for 2-3 minutes until the onions become translucent. Then add the chopped carrots and cook for another 3 minutes, stirring occasionally.
   Tip: Cooking the onions first helps release their sweetness into the stew.
4. Add Broth and Simmer. Pour in 1 cup of low sodium beef broth to the pot. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer gently for 45 minutes. This slow cooking tenderizes the beef and melds the flavors.
   Tip: Check occasionally to ensure the stew is simmering gently, not boiling vigorously.
5. Cook Potatoes for Mashing. While the stew simmers, place the chopped potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender and easily pierced with a fork, about 15 minutes. Drain well.
   Tip: Start potatoes in cold water to cook them evenly.
6. Mash Potatoes. Return the drained potatoes to the pot or a bowl. Add 1 tablespoon butter and 2 tablespoons milk. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
   Tip: Warm the milk slightly before adding for creamier mashed potatoes.
7. Final Seasoning and Serve. Taste the stew and season with salt and black pepper as needed. Serve the hot beef and vegetable stew in bowls alongside the creamy mashed potatoes.
   Tip: A sprinkle of fresh herbs like parsley can add a fresh touch if available.

Pro tips

• For extra tender beef, consider marinating the meat in a little broth or wine for 30 minutes before cooking.
• Use a heavy-bottomed pot or Dutch oven for even heat distribution and better stew results.