Ingredients
For the stew
- 1 kg chuck beef or gravy beef, cut into 4 cm cubes
- 15 g plain flour
- 2 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp vegetable oil
- 1 large brown onion, roughly chopped
- 3 cloves garlic, crushed
- 2 carrots, cut into 2 cm rounds
- 2 parsnips, cut into 2 cm rounds
- 2 large waxy potatoes (e.g. desiree), cut into 3 cm cubes
- 200 ml red wine
- 500 ml beef stock
- 33 g tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 tsp Worcestershire sauce
For the creamy mash
- 800 g floury potatoes (e.g. sebago), peeled and quartered
- 120 ml warm milk
- 60 g butter
- 1 tsp salt
- ½ tsp white pepper
Method
Prepare and brown (optional but recommended)
Pat the beef dry with paper towel. In a small bowl, combine flour, salt, and pepper. Toss beef to coat lightly.
Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Working in two batches to avoid crowding, brown the beef on all sides until deeply golden, 8–10 minutes per batch. Transfer to a plate.
Build the stew
In the same frying pan (don't wash it), reduce heat to medium. Add onion and cook, stirring often, until softened and lightly golden, 5 minutes. Add garlic and tomato paste; cook for 1 minute, stirring.
Tip the onion mixture into your slow cooker. Add the browned beef, carrots, parsnips, potatoes, red wine, beef stock, bay leaves, thyme, and Worcestershire sauce. Stir well to combine.
Cover and cook on low for 8 hours, or until the beef is very tender and breaks apart easily with a spoon. The stew should be gently simmering (you may see the odd bubble at the edges of the slow cooker).
Discard bay leaves and thyme sprigs. Taste and adjust salt and pepper as needed.
Make the creamy mash
About 30 minutes before serving, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until a fork pierces the flesh easily, 15–18 minutes.
Drain well. Return to the warm pan off the heat. Add butter, warm milk, salt, and white pepper. Mash until smooth and creamy (or leave slightly chunky if you prefer), about 2 minutes.
Serve
Spoon the creamy mash into bowls or onto plates. Ladle the hot beef stew over the top. Serve immediately.
