Name: Beef Stew with Potato Topping
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Comfort/Western
Ingredients: 2 lbs stewing beef (chuck or similar), cut into bite‑sized pieces; 1/4 cup all‑purpose flour; Salt and pepper, to taste; 2 tbsp olive oil or butter; 1 large onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 2 stalks celery, sliced (optional); 2 tbsp tomato paste; 1–2 tbsp Worcestershire sauce; 3 cups beef broth; 1 tsp fresh thyme or 1/2 tsp dried herbs; 1 cup frozen peas (optional, added near the end); 2 lbs potatoes, peeled and cubed; 4 tbsp butter; 1/2 cup milk or cream (more if needed); Salt and pepper, to taste; Optional: shredded cheese, garlic powder, or chopped chives

Beef Stew with Potato Topping is a hearty, comforting dish that combines tender chunks of beef and vegetables in a rich, savory gravy — all baked under a golden, buttery layer of mashed potatoes. It’s like a mash-up of classic beef stew and shepherd’s pie, and it’s the kind of meal I love when I want something warm and satisfying.

Why You’ll Love This Recipe

I love this dish because it delivers all the cozy flavors of a slow-simmered stew, but with an extra bonus: a fluffy, golden potato topping that soaks up all that delicious gravy. It’s perfect for make-ahead meals or feeding a crowd, and it’s just as good reheated the next day. Each spoonful is rich, meaty, and full of texture — like the ultimate comfort food casserole. Beef Stew with Potato Topping

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef stew:

Stewing beef (like chuck), cut into bite-sized pieces
All-purpose flour (for dredging)
Salt and pepper
Olive oil or butter
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Celery (optional)
Tomato paste
Worcestershire sauce
Beef broth
Fresh thyme or dried herbs
Frozen peas (optional, added at the end)

For the potato topping:

Potatoes (peeled and cubed)
Butter
Milk or cream
Salt and pepper
Optional: shredded cheese, garlic powder, or chives

Directions

I start by tossing the beef in flour seasoned with salt and pepper. I brown it in batches in a large pot with olive oil until golden on all sides, then remove and set aside.
In the same pot, I sauté onion, garlic, carrots, and celery until softened.
I stir in tomato paste and Worcestershire sauce, then return the beef to the pot.
I pour in the beef broth and add herbs. I bring it to a simmer, cover, and let it cook on low heat for about 1½ to 2 hours, or until the beef is tender.
While the stew simmers, I boil the potatoes until soft, then mash them with butter, milk, and seasoning until smooth.
Once the stew is ready and slightly thickened, I stir in peas and transfer the stew to a baking dish.
I spoon the mashed potatoes on top, spreading them evenly to cover the surface.
I bake the dish at 400°F (200°C) for about 20–25 minutes, or until the top is golden and lightly crisp.
I let it cool for a few minutes before serving.

Servings and timing

This recipe serves 6 and takes about 2½ to 3 hours total — including simmering, potato prep, and baking time.

Variations

Sometimes I use sweet potatoes for the topping or mix them with regular potatoes for added flavor. I’ve also added red wine to the stew for richness or stirred in mushrooms for more depth. If I want a shortcut, I use leftover mashed potatoes on top or make the stew in advance and bake it the next day.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the microwave or bake the whole dish at 350°F (175°C) until heated through. It also freezes well — I wrap it tightly, freeze for up to 2 months, and thaw in the fridge overnight before reheating. Beef Stew with Potato Topping

FAQs

Can I make this ahead of time?

Yes, I often prepare the stew and mashed potatoes separately a day ahead, then assemble and bake it when ready to serve.

What’s the best cut of beef to use?

I use chuck roast or stewing beef — anything that becomes tender with slow cooking.

Can I use instant mashed potatoes?

Yes, in a pinch. I prepare them thick so they hold up well during baking.

How can I thicken the stew more?

If it’s too thin before adding the topping, I simmer uncovered or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Is this similar to shepherd’s pie?

It’s very similar in structure, but instead of ground meat, I use slow-cooked beef stew for a heartier, chunkier filling.

Conclusion

Beef Stew with Potato Topping is one of my go-to comfort meals when I want something hearty, warm, and deeply satisfying. It’s the perfect blend of slow-cooked stew and creamy mashed potatoes — a classic combo that never fails to comfort and impress. Whether I’m cooking for family or making leftovers for the week, this dish always delivers.