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Beef Stew with Mashed Potato Topping

4 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

35 g
45.4 g
4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 604
  • Fat 32 g
    • Saturated   11 g
    • + Trans 
  • Cholesterol 101 mg
  • Sodium   348 mg
  • Carbohydrate 45.4 g
    • Fibre   4 g
    • Sugars  
  • Protein 35 g
    • Vitamin A 59 %
    • Vitamin C 48 %
    • Calcium 8 %
    • Iron 16 %


Preheat the oven to 325 Degrees F. Place the flour in a medium-sized bowl and season salt and pepper. Add the beef and toss to coat. Shake off excess flour and set beef on plate. Reserve leftover flour.
Place the oil in a Dutch oven or ovenproof pot set over medium-high heat. When hot, add the beef, in batches, brown on all sides, and then set on a clean plate.
Lower the heat under the pot to medium. Add the onion, carrot, celery and garlic and cook 3 minutes. Mix in the tomato paste and 2 Tbsp. of the reserved flour; discard the rest. Slowly, stirring constantly, mix in the stock. Mix in the thyme, bay leaf and Worcestershire.
Return the beef to the pot and bring to a simmer. Cover and cook in the oven for 75 minutes, or until the meat is tender.
While the stew cooks, boil the potatoes until very tender. Drain well, and then thoroughly mash. Vigorously mix in the butter and milk; season with salt and pepper.
When ready, spoon the stew into bowls, pipe or dollop some potatoes on top, sprinkle with parsley and serve.

Serving Suggestions

Serve the stew with a quick bread (no-rising required) you create from a recipe in our collection, such as Irish Cheddar Biscuits with Thyme and Buttermilk, or Johnny Cakes. Or, if you don’t feel like make your own bread, serve the stew with some of the crusty rolls or French bread sold in our bakery department.

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