A hearty, slow-cooked beef stew and mashed potatoes make the perfect comfort food meal for chilly weekend nights. This tender beef stew is so mouthwatering, incredibly easy, and can even be cooked in your crockpot. Start by salting and peppering the meat on both sides then dice up an onion and mince up some garlic. Heat some olive oil in a big pot over medium-high heat then drop in a pat of butter. Throw in the meat in a single layer and turn it all over to the other side until it starts to brown. Reduce the heat just a bit, then throw in the onions and garlic and stir it around for a couple of minutes to let it cook. Throw in the tomato paste and stir it into the onions and garlic. Let it cook for a couple of minutes then pour in the beef stock, stirring around the stuff in the pan as you pour it in.

Add a little salt and pepper then briefly bring it all to a simmer. The stew needs to simmer for 1 1/2 to 2 hours. Rinse your peeled potatoes then cut them into quarters and throw them into the pot. Cover the potatoes with water and boil them until they’re nice and fork-tender. Drain them in a colander, then throw them back into the same pot over low heat. Mash the potatoes for a couple of minutes in order to let a bunch of the steam escape. Grab a package of cream cheese and cut it into pieces than do the same with a stick of butter and throw the cream cheese and butter into the potatoes. Drizzle in some heavy cream then sprinkles in a little salt, pepper, and seasoned salt.

Mash all the ingredients in and stir it to make sure it’s all combined. Stir your beef stew around, then put the lid back on the pot for 30 minutes or so. Make sure there’s still enough liquid in the pot; if it seems too thick, you can splash in 1/2 cup to 1 cup of beef broth. To serve your beef stew and mashed potatoes, spoon a nice helping of mashed potatoes into a bowl and spoon in some stew right beside it and enjoy.


  • 1 Tablespoon olive oil
  • 1 lb. chuck roast, trimmed and cut into cubes
  • 1 yellow onion, diced
  • 4 large carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon thyme
  • 1 teaspoon crushed rosemary
  • 2 bay leaves
  • 2 cups beef broth
  • 2 Tablespoons butter softened
  • 2 Tablespoons flour

For serving:

Hot cooked mashed potatoes, try my Creamy Garlic Mashed Potatoes Recipe.


  1. In a large pot or deep skillet set to medium-high heat, add olive oil.
  2. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes.
  3. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves.
  4. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.
  5. When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth.
  6. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it’s done. Serve hot over mashed potatoes.