02/20/2026
You can never go wrong with a meal that warms your belly and soul! So, we took it upon ourselves to make this hearty, warm, what felt like a hug in a bowl stew!
What you need:
2 lbs beef chuck, cut into 1 inch cubes
2 tbsp EVOO
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
2 cups beef broth
2 tbsp tomato paste
1 cup frozen peas
1 tsp, dried thyme
1 tsp, dried rosemary
salt and pepper to taste
5-10 medium sized potatoes
8 tbsp butter
1/4-1/2 cup of half and half
What to do:
Beef Stew
Start by patting your beef cubes dry and season them with salt and pepper. Sear the beef over medium heat in a dutch oven - about 5-7 minutes per side and set aside on a plate. In the same pot add your onion and sauté for about 3-4 minutes or until they are translucent. Add in the minced garlic and cook for an additional minute, stirring frequently to prevent burning. Next, stir in the tomato paste and cook for another 2 minutes. Return the seared beef to the top along with any juices and add in the sliced carrots and stir. Pour in the beef broth making sure it covers all of the beef and veggies. Stir in your dried thyme, rosemary, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2-4 hours to allow for the beef to pull apart.
Mashed Potatoes
Peel and slice the potatoes and add them to a pot with cold water, making sure they are submerged and bring to a boil. After about 20 minutes of the water boiling, check to see if the potatoes are tender with a fork. Drain the potatoes and return them to the pot. Mash the potatoes until smooth and add in the butter and half-and-half gradually, mixing well. Season with salt and pepper to taste.
To plate this dish, put a helping of potatoes in a bowl, add a heavy spoonful of the stew over top and enjoy!
