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Beef & Carrot Stew with Mashed Potato Topping.

  • 4 medium
    carrots
  • 16 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh thyme
  • 4 cloves
    garlic
  • 1 ½ lb
    striploin (New York strip) steak
  • 2 tbsp
    tomato paste
  • 1 medium
    yellow onion
  • 4 medium
    yellow potatoes
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  •  
    Worcestershire sauce
  • 1
    Wash and dry the fresh produce.
    4 medium carrots
    4 medium yellow potatoes
    1 small pkg fresh thyme
  • 2
    Peel and halve the potatoes crosswise; transfer to a medium saucepan.
  • 3
    Cover the potatoes with hot water (from the tap) by about 1 inch; bring the water to a boil over high heat.
  • 4
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Medium dice the carrots (cut into ½-inch cubes) and transfer to a medium bowl.
  • 5
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the carrots.
    1 medium yellow onion
  • 6
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add the garlic to the bowl with the other vegetables.
    4 cloves garlic
  • 7
    Once the water in the saucepan is boiling, cook the potatoes until they are tender when pierced with a knife, 10 to 12 minutes.
  • 8
    Preheat a sauté pan over medium-high heat.
  • 9
    While the pan heats up, pat the beef dry with paper towels, then cut into 1-inch chunks; transfer to a medium bowl.
    1 ½ lb striploin (New York strip) steak
  • 10
    Season the beef with salt and pepper; toss to coat.
    1 tsp salt
    ½ tsp black pepper
  • 11
    Add the beef cubes to the pan in a single layer; cook, stirring occasionally, until the beef is browned but not fully cooked through, 4 to 5 minutes. Once done, transfer the beef to a bowl.
  • 12
    While the beef cooks, wash and dry the cutting board and knife.
  • 13
    Once the beef has been transferred, add butter to the pan, followed by the onions, carrots, and garlic. Cook, stirring occasionally, until the carrots begin to soften, 3 to 4 minutes.
    2 tbsp butter, unsalted
  • 14
    Add Worcestershire sauce, salt, and pepper to the sauté pan; stir to combine.
    2 tsp Worcestershire sauce
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    Return the beef to the pan, then sprinkle the beef and vegetables with flour and stir to combine.
    2 tbsp all-purpose flour
  • 16
    Add tomato paste and broth to the pan and stir to combine; increase the heat to high and bring the liquid to a simmer. Once simmering, reduce the heat to medium, cover the pan with a lid, and cook until the carrots are tender and the liquid is reduced, about 10 minutes.
    2 tbsp tomato paste
    16 fl oz (2 cups) chicken or vegetable broth
  • 17
    One by one, holding a sprig of thyme at its top, run you fingers down it to remove the leaves. Discard the sprigs and chop the leaves; stir about ¾ of the thyme into the stew and save the rest for garnishing.
  • 18
    Once the potatoes are tender, drain most of the water, but leave some for mashing. Add butter, salt, and pepper; mash with a potato masher until smooth.
    2 tbsp butter, unsalted
    ½ tsp salt
    ¼ tsp black pepper
  • 19
    To serve, spoon the stew into a bowl, top with scoops of mashed potatoes, and garnish with the remaining thyme. Enjoy!