Beef Stew over Mashed Potatoes

Step 1

Season the 1.5 lb beef stew meat with salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat and brown the beef in batches until deeply browned on all sides, about 8 minutes per batch. Remove and set aside.

Step 2

In the same pot, add the 1 sliced onion and 2 chopped carrots. Cook over medium heat until softened and lightly golden, about 6 minutes.

Step 3

Pour in the 1 cup red wine, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 5 minutes.

Step 4

Return the beef to the pot, add the 2 cups beef broth, and bring to a boil. Reduce heat to low, cover, and simmer until the beef is tender, about 1.5 hours.

Step 5

Meanwhile, peel and chop the 2 lb potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with the 4 tbsp butter and 0.5 cup milk until smooth. Season with salt and pepper.

Step 6

Once the stew is done, taste and adjust seasoning. Serve the stew over the mashed potatoes, garnished with fresh herbs if desired.