By Andy Lam
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the chopped onions and cook for about 3 minutes until translucent. Then add the sliced carrots and cook for another 5 minutes, stirring occasionally.
Return the beef to the pot. Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 45-50 minutes until the beef is tender.
While the stew is simmering, prepare the mashed potatoes. Boil the diced potatoes in a pot of salted water for about 15-20 minutes until tender.
Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper to taste. Mash the potatoes until smooth and creamy. Keep warm.
Season the stew with salt and pepper to taste. Continue to simmer for an additional 5-10 minutes uncovered to thicken the stew slightly. Remove the bay leaf before serving.
Serve the beef stew hot, alongside creamy mashed potatoes. Garnish with extra thyme if desired.
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This Main Course Dinner recipe is ready in 1 hour 30 minutes and features lean beef chuck, cut into cubes, diced potatoes, carrots, sliced and other delicious ingredients. Contains 450 calories total.
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the chopped onions and cook for about 3 minutes until translucent. Then add the sliced carrots and cook for another 5 minutes, stirring occasionally.
Return the beef to the pot. Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 45-50 minutes until the beef is tender.
While the stew is simmering, prepare the mashed potatoes. Boil the diced potatoes in a pot of salted water for about 15-20 minutes until tender.
Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper to taste. Mash the potatoes until smooth and creamy. Keep warm.
Season the stew with salt and pepper to taste. Continue to simmer for an additional 5-10 minutes uncovered to thicken the stew slightly. Remove the bay leaf before serving.
Serve the beef stew hot, alongside creamy mashed potatoes. Garnish with extra thyme if desired.
Calories per Serving: 450
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