Pioneer Woman Beef Stew With Mashed Potatoes Recipe

This Pioneer Woman Beef Stew With Mashed Potatoes Recipe is a tender and hearty recipe, which is made with beef stew meat and carrots. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.

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Pioneer Woman Beef Stew With Mashed Potatoes Recipe Ingredients

For the Beef Stew:

• 3 Tbsp. olive oil
• 1 Tbsp. butter
• 2 lb. beef stew meat (chuck roast cut into chunks)
• Salt and pepper, to taste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 oz. tomato paste
• 4 cups low-sodium beef stock (more if needed for thinning)
• Several dashes of Worcestershire sauce
• 1/2 tsp. sugar
• 4 carrots, peeled and diced
• 2 turnips, peeled and diced
• 2 Tbsp. Fresh parsley, minced

For the Mashed Potatoes:

• 5 lb. russet potatoes, peeled
• 8 oz. cream cheese, softened
• 1 stick butter, softened
• 1/2 cup heavy cream
• 1 tsp. seasoned salt
• Salt and pepper, to taste

How To Make Pioneer Woman Beef Stew With Mashed Potatoes

Beef Stew Instructions:

1. Brown the beef: Season the stew meat with salt and pepper. Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Working in two batches, brown the meat on all sides. Remove the browned meat and set it aside.
2. Sauté the aromatics: Add the diced onion and minced garlic to the pot and cook for 2 minutes, stirring them in the browned bits left from the meat. Stir in the tomato paste and cook for another 2 minutes.
3. Simmer the stew: Pour in the beef stock, stirring to scrape up any flavor from the bottom of the pot. Add the Worcestershire sauce, sugar, and the browned beef. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours.
4. Add the vegetables: After the initial simmer, stir in the diced turnips and carrots. Cover and continue to simmer for another 30 minutes, or until the vegetables are tender.
5. Finish and serve: Stir in the fresh parsley and adjust the seasoning with more salt and pepper if needed. Serve the hot stew over the creamy mashed potatoes.

Mashed Potatoes Instructions:

1. Boil the potatoes: Cut the peeled potatoes into quarters and place them in a pot of salted water. Boil for 25-30 minutes, until they are very tender when pierced with a fork.
2. Mash and mix: Drain the potatoes well and return them to the hot pot over low heat for 2-3 minutes to let any excess steam escape. Turn off the heat and add the softened cream cheese, softened butter, heavy cream, and seasoned salt. Mash until creamy and smooth. Season with additional salt and pepper to taste.

Recipe Tips

• How do I get the most tender beef? The secret is a low and slow simmer. Cooking the stew for at least 1.5 hours before adding the root vegetables allows the tough connective tissues in the chuck roast to break down, resulting in incredibly tender, fall-apart meat.
• Why brown the meat before stewing? Searing the beef is a crucial step for flavor. It creates a deep, brown crust through the Maillard reaction, which adds a rich, savory depth to the entire stew that you wouldn’t get otherwise.
• How do I get the richest gravy? After you sauté the onions and garlic, let the tomato paste cook for a couple of minutes, stirring it into the vegetables. This “toasts” the tomato paste, which caramelizes its sugars and adds a deep, complex flavor to the stew.
• What if my stew is too thick or thin? If your stew is thicker than you’d like, you can simply stir in a splash of extra beef broth until it reaches your desired consistency. If it’s too thin, you can let it simmer with the lid off for a few minutes to allow it to reduce.

What To Serve With Beef Stew

This hearty stew is a complete meal with the included mashed potatoes, but it’s also wonderful with:

• Warm, crusty bread or buttermilk biscuits for soaking up the gravy
• A simple green salad with a sharp vinaigrette to cut the richness
• Steamed green beans

How To Store Beef Stew

Refrigerate: Store leftover beef stew and mashed potatoes in separate airtight containers in the refrigerator for up to 4 days. The flavor of the stew is often even better the next day. Freeze: The beef stew freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Beef Stew With Mashed Potatoes Nutrition Facts

• Calories: 748 kcal
• Carbohydrates: 55g
• Protein: 45g
• Fat: 38g
• Saturated Fat: 20g
• Sodium: 1200mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Beef Noodle Skillet Recipe
• Pioneer Woman Drip Beef Meatballs Recipe
• Pioneer Woman Beef Teriyaki Stir Fry Recipe