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Ingredients for Red wine–style braised beef stew with mashed potatoes

Red wine–style braised beef stew with mashed potatoes

Tender beef chuck braised in red wine and beef stock with baby potatoes, carrots, mushrooms, and pearl onions, served alongside creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck trimmed and cut into 1½–2-inch chunks
  • 1 cup dry red wine or additional beef stock for no-alcohol option
  • 4 cups beef stock low-sodium
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour for dusting beef and optional thickening
  • 3 tablespoons olive oil
  • 6 tablespoons unsalted butter 4 for mash (listed separately again in mash) and use during finishing
  • 1 large yellow onion diced
  • 4 cloves garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme plus extra for garnish
  • 1 leaf bay leaf
  • 1 lb baby/new potatoes left whole
  • 8 to 10 baby carrots peeled if desired
  • 8 oz cremini mushrooms halved, optional
  • 12 to 15 pearl onions peeled, optional
  • 1 teaspoon granulated sugar optional, to balance acidity
  • to taste salt for seasoning beef, stew, and mash
  • to taste coarse black pepper for seasoning and finishing
  • as needed water for deglazing adjustment and boiling potatoes
  • 2 tablespoons fresh parsley chopped, for finishing
  • 2 lb potatoes for mash russet or Yukon Gold, peeled and cut into chunks
  • 1/2 cup milk or cream warmed, for mash
  • 4 tablespoons butter (for mash) use additional butter listed above if preferred
  • 1 teaspoon red wine vinegar or lemon (optional) optional, to brighten sauce if needed

Equipment

  • large Dutch oven or heavy-bottomed pot
  • Knife and Cutting Board
  • measuring cups and spoons
  • pot for boiling potatoes
  • Wooden spoon
  • Tongs
  • peeler (for carrots and potatoes)
  • Colander

Method
 

  1. Prepare the beef by patting it dry and seasoning with salt and coarse black pepper.
  2. Dust the beef lightly with flour so it browns evenly and helps thicken the braising liquid later.
  3. Heat 2 tablespoons olive oil in a heavy-bottomed Dutch oven over medium-high heat and brown the beef in batches, transferring browned pieces to a plate.
  4. Add remaining olive oil and 1 tablespoon butter to the pot, then sauté the diced onion with a pinch of salt until soft and lightly caramelized; add the garlic and cook until fragrant.
  5. Stir in the tomato paste, cook briefly, then pour in the red wine and scrape up any brown bits from the bottom of the pot; reduce the wine by about half.
  6. Return the beef to the pot; add beef stock, Worcestershire sauce, thyme sprigs, and the bay leaf; bring to a gentle simmer.
  7. Nestle whole baby potatoes, baby carrots, pearl onions, and mushrooms into the braising liquid so they are partially submerged.
  8. Cover and simmer on low on the stovetop or transfer to a 325°F (160°C) oven and cook until the beef is fork-tender and the sauce is reduced and glossy, about 2 to 2½ hours.
  9. Remove the lid for the last 20–30 minutes to reduce the sauce if necessary; optionally whisk a small amount of reserved braising liquid with flour or stir in a cold pat of butter to finish the sauce. Remove thyme stems and bay leaf and adjust seasoning.
  10. While the stew finishes, cook the potatoes for the mash: cover peeled and cut potatoes with cold water, add salt, bring to a boil, then simmer until fork-tender; drain thoroughly.
  11. Return drained potatoes to the pot, add butter, and mash. Warm the milk or cream and add gradually until you reach a creamy, smooth texture. Season with salt and pepper.
  12. Serve by spooning mashed potatoes to one side of a bowl and ladling braised beef, whole baby potatoes, carrots, and mushrooms alongside. Spoon sauce over the meat and mash, and garnish with fresh thyme sprigs, chopped parsley, and a grind of coarse black pepper.
  13. If the sauce tastes flat after resting or reheating, add a teaspoon of red wine vinegar or a squeeze of lemon to brighten the flavors.

Notes

This recipe makes a generous amount of braising liquid; reduce the stock slightly if you prefer a thicker, more concentrated finished dish.
Leftover stew freezes well; for best texture, freeze without the mashed potatoes and prepare a fresh batch of mash when serving.