Beef Stew with Roasted Garlic Mashed Potatoes
A comforting, one‑pan beef stew paired with ultra‑creamy roasted garlic mashed potatoes makes a satisfying dinner for a crowd. The stew cooks low and slow, developing deep flavor from beef, wine, tomato paste, and aromatics, while the potatoes soak up the mellow roasted garlic for a silky side.
Instructions
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Prepare the Beef
Trim excess fat from the chuck (if using short ribs skip trimming). Cut meat into very large chunks. Season generously with salt and pepper, then toss with a thin coating of oil. -
Brown the Meat
Preheat a deep 9×13‑in roasting pan under the broiler. When hot, spread the meat in a single layer and broil about 10 minutes, watching closely to avoid burning. -
Add Flour and Tomato Paste
Remove pan, stir in enough flour to coat the meat (about ½ cup). Return to broiler until the flour browns a few minutes. Add a squeeze or two of tomato paste and brown briefly. -
Deglaze and Braise
Turn off the broiler. Pour in red wine until it reaches one‑third of the meat height, then add stock or water to about two‑thirds height. Add a glug of Worcestershire/soy/fish sauce and, if using water, a couple of stock cubes. Stir, cover tightly with foil, and bake at 275 °F until the meat is almost fork‑tender, about 4 hours. -
Roast the Garlic for Mash
Trim the tips off a whole head of garlic, coat with oil, wrap in foil, and place in the oven alongside the stew to roast low and slow until soft and golden. -
Add Vegetables
When the beef is nearly tender, scatter the carrots, celery pieces, and frozen pearl onions over the top. Do not stir vigorously; just spread them evenly. Re‑cover and continue baking until the vegetables reach desired tenderness, 1–2 hours. -
Prepare the Potatoes
While the stew finishes, peel (or partially peel) the potatoes, cut into large chunks, and boil until easily pierced with a fork, about 20 minutes. Drain. -
Mash the Potatoes
Return potatoes to the hot pot. Add the butter, a pinch of salt, a generous amount of pepper, and a splash of milk. Squeeze the roasted garlic cloves into the potatoes. Mash or whip until smooth, adjusting salt and adding more milk as needed for desired consistency. Keep warm on low heat. -
Serve
Spoon the hearty beef stew onto plates, garnish with fresh herb leaves, and serve alongside a generous scoop of roasted garlic mashed potatoes.
Tips
For extra depth, use a full bottle of red wine and reduce it slightly before adding to the pan. The gelatin helps the sauce set a bit as it cools, giving a richer mouthfeel.
Video
“Easy big beef stew and roasted garlic mashed potatoes” by Adam Ragusea, watch on YouTube.
About this recipe
The beef stew is built on large chunks of chuck (or short ribs) that are browned, coated in flour, and then braised in red wine and stock at a low oven temperature until fork‑tender. Vegetables—carrots, celery, and frozen pearl onions—are added later so they stay firm yet absorb the rich sauce. A splash of Worcestershire or soy sauce and a touch of balsamic brighten the broth, and fresh herb leaves finish the dish.
The mashed potatoes are boiled, then mashed with a generous amount of butter, milk, and the silky, caramelized flesh of a whole roasted garlic head. The result is a buttery, creamy mash that perfectly balances the hearty stew, making it ideal for a family dinner or weekend gathering.
