Pioneer Woman Beef Stew With Mashed Potatoes

Pioneer Woman’s Beef Stew is made with beef stew meat, carrots, turnips, onions, garlic, tomato paste, Worcestershire sauce, low-sodium beef stock, and served with creamy mashed potatoes made from russet potatoes, cream cheese, butter, and heavy cream.

This hearty beef stew recipe (Also Called Sunday Night Stew) creates a delicious dinner that takes about 2 1/2 hours to prepare and can serve up to 8 people.

Ingredients Needed:

For the Beef Stew:

• 3 Tbsp. olive oil
• 1 Tbsp. butter
• 2 lb. beef stew meat (chuck roast cut into chunks)
• Salt and pepper, to taste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 oz. tomato paste
• 4 cups low-sodium beef stock (more if needed for thinning)
• Several dashes of Worcestershire sauce
• 1/2 tsp. sugar
• 4 carrots, peeled and diced
• 2 turnips, peeled and diced
• 2 Tbsp. Fresh parsley, minced

For the Mashed Potatoes:

• 5 lb. russet potatoes, peeled
• 8 oz. cream cheese, softened
• 1 stick butter, softened
• 1/2 cup heavy cream
• 1 tsp. seasoned salt
• Salt and pepper, to taste

How To Make Beef Stew With Mashed Potatoes:

Beef Stew Cooking Instructions:

• Brown the beef: Season the stew meat with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add butter and brown half the meat until nicely browned, about 2 minutes. Remove and repeat with the remaining meat. Set aside.
• Cook onions and garlic: Add diced onion and minced garlic to the pot, stirring them in the browned bits. Cook for 2 minutes. Add tomato paste and cook for another 2 minutes.
• Add stock and simmer: Pour in beef stock while stirring. Add Worcestershire sauce, sugar, and the browned beef. Cover the pot, reduce heat to low, and simmer for 1 1/2 to 2 hours.
• Add vegetables: After 1 1/2 to 2 hours, stir in diced turnips and carrots. Cover and simmer for another 30 minutes, adding more broth if the stew is too thick.
• Finish and serve: When the vegetables are tender, stir in minced parsley. Adjust seasoning with salt and pepper if needed. Serve hot with mashed potatoes.

Mashed Potatoes Cooking Instructions:

• Cook the potatoes: Cut the peeled potatoes into quarters and boil them in water until fork-tender, about 25-30 minutes. Drain and return them to the pot. Mash over low heat for 2-3 minutes to remove steam.
• Mix in ingredients: Turn off the heat and add cream cheese, butter, cream, seasoned salt, salt, and pepper. Adjust seasoning to taste.
• Serve or reheat: Serve immediately or spread into a buttered dish for reheating later. To reheat, bake covered with foil in a 375°F (190°C) oven until hot.

Recipe Tips

• Browning the beef: Ensure the meat browns evenly to create a rich flavor for the stew. Don’t overcrowd the pot, as it prevents the meat from browning properly.
• Vegetable options: If you don’t have turnips, you can substitute them with potatoes or parsnips for a similar hearty texture.
• Consistency: If your stew is too thick, add more beef broth to thin it out. For a thicker consistency, let it simmer uncovered for a few minutes to reduce the liquid.

How To Store & Reheat Leftovers

In The fridge: Place leftover stew in an airtight container and refrigerate for up to 3 days.

In The Freezer: You can freeze the stew for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Store the mashed potatoes separately and freeze them for up to 2 months.

To reheat:

• For stew: Reheat the stew in a pot over medium heat until warmed through, adding a splash of broth if needed.
• For mashed potatoes: Reheat mashed potatoes in a covered dish in the oven at 375°F (190°C) for 20-30 minutes, or in the microwave in small portions.

Nutrition Facts

• Calories: 748
• Fat: 39 g
• Saturated Fat: 20 g
• Trans Fat: 1 g
• Cholesterol: 151 mg
• Sodium: 1575 mg
• Carbohydrates: 60 g
• Fiber: 7 g
• Sugar: 9 g
• Protein: 37 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Beef Noodle Skillet
• Pioneer Woman Drip Beef Meatballs
• Pioneer Woman Beef Teriyaki Stir Fry
• Pioneer Woman Asian Braised Beef