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Slow Cooked Beef Stew with Creamy Mash

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Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Calories: 573kcal
Servings: 8 People
Metric - Imperial

Ingredients

Beef

  • 1 kg Beef Chuck Steak Diced
  • 16 g Plain Flour (All Purpose)
  • Salt & Pepper

Gravy

  • 30 ml Olive Oil
  • 2 Brown (Yellow) Onions Diced
  • 2 Carrots Chopped
  • 2 All Rounder Potatoes Chopped
  • 5 Garlic Cloves Crushed & Chopped
  • 1 litre Beef Stock
  • 60 g Concentrated Tomato Paste
  • 10 ml Worcestershire Sauce
  • 4 Bay Leaves
  • 8 Thyme Sprigs
  • 5 g Flat Leaf Parsley
  • Salt & Pepper

Michelin Mash

  • 1 kg Yukon Gold or Dutch Cream Potatoes
  • 200 g Unsalted Butter Cold & Cubed
  • 125 ml Full Cream Milk Warmed
  • Salt & Ground White Pepper

Method

  • Pat the chuck steak dry with paper towels and add to a bowl. Add plain flour and season well with salt. Mix to combine.
  • Place a large pot over medium-high heat, add olive oil, and once lightly smoking, add the beef. Sear on all sides until golden. Do this in batches to avoid overcrowding. Remove from the pot.
  • Lower the heat slightly. Add 1 tbsp olive oil to the pot. Sauté the onion for 3–4 minutes until soft. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1–2 minutes to caramelise slightly.
  • Pour in about ½ cup of the beef stock and scrape the bottom of the pot to release all that flavour. Return the beef to the pot. Add carrots, potatoes, bouquet garni, and the remaining beef stock.
  • Bring to a simmer, then reduce heat to low. Cover and cook gently for 2½ to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened slightly.
  • In the meantime, Peel and cut potatoes into even-sized chunks. Rinse under cold water to remove excess starch.
  • Place potatoes in a large saucepan and cover with cold water. Add a good pinch of salt. Bring to a gentle boil, then simmer for 20–25 minutes or until completely tender.
  • Drain and return potatoes to the warm pot. Heat over low flame for 1–2 minutes, shaking occasionally to evaporate excess moisture. This step is key for fluffy mash.
  • Use a potato ricer or fine food mill for ultra-smooth texture. Do not use a food processor — it turns mash into glue.
  • While the mash is hot, gradually add cold butter cube by cube, stirring constantly with a wooden spoon or spatula until it is fully emulsified and glossy. The butter should melt in slowly and create a rich, buttery base.
  • Gently stir in warm milk, a little at a time, until you reach your preferred consistency—silky and smooth but not runny. Season generously with salt and ground white pepper to taste.
Chef's Tips
Sear the beef in batches without crowding the pot, as written — too much meat at once drops the pot's temperature and steams it instead of browning, and that browned crust is a big part of what builds flavour into the gravy.
Add the butter to the mash cold and cube by cube, off high heat, stirring constantly — this slow emulsification is what makes the mash rich and glossy rather than greasy or split, so don't rush by dumping it all in at once.
Stick with the ricer or food mill, never a food processor, exactly as the method warns — overworking potatoes releases their starch and turns mash gluey rather than smooth, and there's no fixing it once that happens.
Storage & Reheating
The beef stew keeps refrigerated for up to 4 days, or freeze for up to 3 months — this is a classic stew that holds up excellently frozen and often tastes even better the next day.
The mash is best kept fresh or refrigerated for up to 3 days rather than frozen — potato starch tends to go grainy or watery once thawed, so freezing isn't recommended for this part specifically.
To reheat, warm the stew gently on the stovetop or in the microwave, stirring occasionally. Reheat the mash in a pot over low heat with a splash of warm milk, stirring until it comes back to a smooth consistency. Thaw frozen stew in the fridge overnight before reheating.
Serving 550gCalories 573kcalCarbohydrates 37.2gProtein 33.5gFat 33.2gSaturated Fat 16.9gTrans Fat 1.1gCholesterol 132.8mgSodium 438mgPotassium 1500.7mgFiber 3.6gSugar 6.2gCalcium 89.1mgIron 4.5mg