Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 3 cloves garlic, minced
  • 4 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • salt to taste
  • black pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 tsp salt

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and 1 tbsp of butter in a Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, then remove and set aside.
  3. In the same pot, add remaining butter for the stew. Sauté diced onions and carrots for 5–7 minutes until translucent. Stir in minced garlic for 1 minute.
  4. Stir in flour and cook for 2 minutes to remove the raw taste.
  5. Slowly pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to release the brown bits (fond).
  6. Return the seared beef to the pot. Add thyme and bay leaves. Simmer gently on low heat for 3 hours (or 7-8 hours in a slow cooker) until the beef is tender.
  7. Stir in frozen peas during the last 5-10 minutes of cooking.
  8. While the stew finishes, boil cubed Yukon Gold potatoes in salted water until tender.
  9. Drain potatoes and mash using a potato masher or ricer.
  10. Warm the butter, heavy cream, and sour cream together, then fold into the mashed potatoes until fluffy.
  11. Spoon the beef stew over a bed of mashed potatoes and serve hot.