Beef · British · 45 min
Beef & Carrot Stew with Mashed Potato Topping
- 45 min
- 2–6 servings
- 689 kcal / serving
Beef and carrot stew with a creamy mashed potato topping combines tender meat with softly jeweled vegetables in a savory broth. It makes a comforting weeknight meal that comes together in about 45 minutes.
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Ingredients
- 2 mediumcarrots
- 8 fl ozchicken or vegetable broth
- ½ small pkgfresh thyme
- 2 clovesgarlic
- ¾ lbstriploin (New York strip) steak
- 1 tbsptomato paste
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- yellow onions
From the pantry: all-purpose flour, black pepper, butter, unsalted, salt, Worcestershire sauce
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · potato masher · small saucepan · stainless steel sauté pan · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- ½ small pkgfresh thyme
- 2 clovesgarlic
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- yellow onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- 1 tbsptomato paste
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| fresh thyme | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomato paste | 1 tbsp | 2 tbsp | 3 tbsp |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce, then prepare the potatoes by peeling them and cutting into even chunks.
- Put the potato chunks in a small saucepan and cover with water; bring to a boil over high heat and cook until tender, about 10–12 minutes.
- Peel the carrots, trim the ends, and dice into ½-inch pieces. Peel and finely dice the onion, then mince or press the garlic.
- When the potatoes are near tender, drain most of the water and return them to the pot with a bit of the remaining water; add butter, salt, and pepper and mash until smooth.
- Pat the beef dry and cut into 1-inch chunks; season with salt and pepper.
- Heat a sauté pan over medium-high heat and brown the beef in a single layer, 4–5 minutes; transfer the browned beef to a bowl.
- In the same pan, add butter if needed, then cook the onion, carrot, and garlic until the vegetables start to soften, about 3–4 minutes; stir in Worcestershire sauce, salt, and pepper.
Two tips
- Prep in advance: chop the onion, carrot, and garlic and portion the beef earlier in the day to speed weeknight cooking.
- Serving idea: keep the mashed potato topping and serve the stew with the potatoes on the side if you prefer a lighter finish.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 44 g
- Carbs
- 52 g
- Fat
- 36 g
- Fiber
- 9 g
- Sodium
- 226 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.