Eeyore's Gloomy Day Beef Stew with Thistle & Potato Mash
A hearty and warming beef stew, designed to bring comfort on even the gloomiest of days. Tender chunks of beef and root vegetables simmered in a rich, savory broth, served alongside a creamy potato mash. It's a dish that promises a snug embrace, just like a loyal old friend.
Directions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, salt, and black pepper until evenly coated.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
- 3
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.
- 4
Pour in the red wine (if using) and beef broth, bringing it to a simmer. Return the beef to the pot, along with the bay leaves and dried thyme.
- 5
Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender. Stir occasionally.
- 6
About 30 minutes before the stew is done, place the quartered potatoes in a separate pot and cover with cold water. Add a pinch of salt.
- 7
Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well.
- 8
Return the drained potatoes to the hot pot. Add milk and unsalted butter. Mash until smooth and creamy. Season with salt and pepper to taste.
- 9
Remove bay leaves from the stew before serving. Ladle the hot stew into bowls and serve with a generous dollop of the creamy potato mash on the side.