Name: Beef Stew with Potato Topping
Prep time: 30 min
Cook time: 2 h 25 min
Total time: 2 h 55 min
Cuisine: British-Inspired
Ingredients: 2 lbs stewing beef (chuck), cut into chunks; 2 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 3 carrots, chopped; 2 celery stalks, chopped; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 3 cups beef broth; ½ cup red wine (optional); 1 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp fresh thyme or ½ tsp dried thyme; Salt and black pepper, to taste; 1 cup frozen peas; 2 lbs potatoes, peeled and chopped; 4 tbsp butter; ½ cup milk or cream; Salt and pepper, to taste (for potatoes); ½ cup grated cheese (optional, for topping)

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Beef Stew with Potato Topping is the ultimate cold-weather comfort dish — hearty, rich, and deeply satisfying. I love how the tender beef and vegetables simmer together in a thick, flavorful gravy, and then get topped with golden, buttery potatoes. It’s like a cross between a classic beef stew and a shepherd’s pie — the best of both worlds in one cozy dish.

Why You’ll Love This Recipe

I love this dish because it brings together everything I crave in comfort food. The slow-cooked beef melts in my mouth, the sauce is full of savory depth, and the potato topping adds a soft, golden layer that soaks up all those delicious juices. It’s filling, easy to prep ahead, and perfect for feeding a hungry family or impressing guests with minimal fuss. It’s a one-dish meal that checks all the boxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stew base:

Stewing beef (such as chuck), cut into chunks
Olive oil
Onion, chopped
Garlic, minced
Carrots, chopped
Celery, chopped
Tomato paste
All-purpose flour (for thickening)
Beef broth
Red wine (optional, for depth)
Worcestershire sauce
Bay leaves
Fresh thyme or dried thyme
Salt and black pepper
Frozen peas (added at the end)

For the potato topping:

Potatoes, peeled and chopped
Butter
Milk or cream
Salt and pepper
Grated cheese (optional, for a golden crust)

Directions

I start by browning the beef in batches in olive oil over medium-high heat. This gives the stew deep flavor. I remove the beef and set it aside.
In the same pot, I sauté the onion, garlic, carrots, and celery until softened.
I stir in tomato paste and cook for another minute, then sprinkle in flour and stir to coat the veggies.
I slowly add the beef broth and wine (if using), scraping the bottom of the pan to deglaze. I add Worcestershire sauce, thyme, bay leaves, salt, and pepper.
I return the beef to the pot, cover, and let it simmer on low for 1.5 to 2 hours, until the beef is fork-tender.
Near the end of cooking, I stir in the peas and remove the bay leaves.
While the stew simmers, I boil the potatoes in salted water until tender. I drain, mash with butter and milk, then season with salt and pepper.
I spoon the beef stew into a baking dish, then spread the mashed potatoes over the top.
I bake at 400°F (200°C) for about 20–25 minutes, until the top is golden. If I’m adding cheese, I sprinkle it on before baking.
I let it rest a few minutes before serving — it comes out bubbling hot and smells amazing.

Servings and timing

This recipe serves 6 and takes about 30 minutes to prep, 2 hours to simmer, and another 25 minutes to bake — so plan for about 2.5 to 3 hours total, most of which is hands-off.

Variations

Sometimes I make the topping with sweet potatoes for a slightly sweeter, earthier version. I’ve also used a puff pastry crust instead of mashed potatoes for more of a pie-style dish. If I want to lighten it up, I use cauliflower mash for the topping. And when I’m in a rush, I make the stew and serve it over mashed potatoes without baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the oven or microwave. To reheat in the oven, I cover the dish with foil and bake at 350°F until hot. This dish also freezes beautifully — I wrap it tightly and freeze for up to 2 months, then thaw and bake when ready.

FAQs

Can I make this ahead of time?

Yes, I often make the stew and mashed potatoes ahead, then assemble and bake it just before serving. It’s perfect for prepping the day before.

What’s the best beef cut for stew?

I like using chuck because it becomes super tender when slow-cooked, but brisket or stewing beef also work well.

Do I have to use wine?

No, I skip it sometimes and just add a bit more broth. The wine adds depth, but it’s not essential.

Can I make this in a slow cooker?

Yes! I brown the meat and veggies, then transfer everything to a slow cooker and cook on low for 7–8 hours. I add the peas at the end, top with mashed potatoes, and bake to finish.

Can I add other vegetables?

Absolutely. I sometimes toss in mushrooms, parsnips, or green beans — whatever I have on hand works.

Conclusion

Beef Stew with Potato Topping is one of those hearty, rustic meals that brings everyone to the table. It’s slow-cooked to perfection, topped with buttery mashed potatoes, and baked until golden and bubbling. I love how comforting and filling it is — and how easily it turns into the star of any dinner. Whether I’m making it for a special occasion or a cozy night in, this dish always satisfies.