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Hearty Beef and Carrot Stew with Herbed Potato Crust Recipe

Hearty Beef and Carrot Stew with Herbed Potato Crust recipe


This is a warm, filling stew with beef and carrots. It's topped with creamy mashed potatoes that have herbs mixed in. You cook the beef until it's brown, then add carrots and a tasty sauce. The potatoes go on top. It's a yummy dinner!


3 medium carrots
16 fl oz beef broth
1 small bunch fresh rosemary
3 cloves garlic
1 lb chuck roast beef
1.5 tbsp tomato paste
1 large yellow onion
3 large russet potatoes
2 tbsp all-purpose flour
1/2 tsp black pepper
3 tbsp butter, unsalted
1 tsp salt
1 tbsp soy sauce


Peel the carrots and cut into 1/2-inch pieces. Peel and dice the onion. Mince the garlic.
Peel the potatoes and cut into even chunks. Place them in a pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.
Cut the chuck roast into 1-inch pieces and season with salt and pepper.
Heat a pan over medium-high heat. Brown the beef pieces, then remove and set aside.
In the same pan, melt 2 tbsp of butter and sauté the onions, carrots, and garlic until softened, about 5 minutes.
Stir in the flour and cook for 1 minute. Add the tomato paste, beef broth, and soy sauce. Bring to a simmer.
Return the beef to the pan. Cover and simmer until the beef is tender, about 20 minutes.
Strip the rosemary leaves from the stems and chop finely. Mash the cooked potatoes with 1 tbsp of butter, half of the chopped rosemary, salt, and pepper.
Spoon the beef stew into a serving dish. Spread the mashed potatoes on top and sprinkle with the remaining rosemary.
Serve hot and enjoy your hearty beef and carrot stew with a herbed potato crust!

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