This Slow-Cooked Beef with Peppers over Creamy Mashed Potatoes is the ultimate comfort food. Tender chunks of beef simmered in a rich, flavorful sauce with aromatic herbs and sweet peppers, served over smooth mashed potatoes—this dish brings warmth and satisfaction to any dinner table. Perfect for family meals, Sunday dinners, or meal prepping for the week.
Ingredients
For the Beef Stew:
1 kg beef (brisket, chuck, or any stewing cut), cut into even cubes
1 onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp all-purpose flour
500 ml beef broth
1 tbsp Worcestershire sauce
1 tsp paprika
1 tbsp fresh thyme (or 1 tsp dried thyme)
6–8 sweet peppers (banana peppers or mild green peppers)
Salt and pepper, to taste
For the Mashed Potatoes:
4 potatoes, peeled and cut into chunks
1 tbsp butter
Salt and pepper, to taste
Instructions:
Instructions:
Prepare the Mashed Potatoes:
Boil the Potatoes:
Place the peeled and chopped potatoes into a large pot of salted water.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Mash the Potatoes:
Drain the potatoes and return them to the pot.
Mash using a potato masher until smooth.
Stir in the butter and season with salt and pepper to your taste.
Set aside and keep warm.
Prepare the Slow-Cooked Beef:
Sear the Beef:
Heat the olive oil in a large skillet over medium-high heat.
Add the beef cubes and sear them until browned on all sides.
Remove the beef from the pan and set it aside.
Cook the Aromatics:
In the same pan, add the chopped onion and minced garlic.
Sauté for about 3–4 minutes, until translucent and fragrant.
Make the Roux:
Sprinkle the flour over the onion and garlic mixture.
Stir well to form a roux and cook for 1–2 minutes, stirring constantly to avoid burning.
Serve:
Plate the Dish:
Spoon a generous serving of mashed potatoes onto each plate.
Top with the slow-cooked beef, ladling over the rich sauce and peppers.
Optional Garnish:
Sprinkle with chopped fresh parsley for a pop of color and freshness.
Pro Tip:
For even more flavor, prepare the beef stew a day ahead and reheat before serving—it tastes even better the next day!