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Gather all ingredients for the beef stew.

Place beef in the slow cooker.

Mix flour, salt, and pepper together in a small bowl; pour over beef and stir until coated.

Add beef broth, carrots, diced potatoes (for the stew), onion, celery, Worcestershire sauce, paprika, garlic, and bay leaf; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

About 30 minutes before the stew is ready, prepare the mashed potatoes. Peel and cut the potatoes for mashing into 1-inch pieces.

Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.

Serve the hot beef stew generously over beds of buttery mashed potatoes. Enjoy!


Gather all ingredients for the beef stew.

Place beef in the slow cooker.

Mix flour, salt, and pepper together in a small bowl; pour over beef and stir until coated.

Add beef broth, carrots, diced potatoes (for the stew), onion, celery, Worcestershire sauce, paprika, garlic, and bay leaf; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

About 30 minutes before the stew is ready, prepare the mashed potatoes. Peel and cut the potatoes for mashing into 1-inch pieces.

Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.

Serve the hot beef stew generously over beds of buttery mashed potatoes. Enjoy!
