Australian🥩 Meat

Affordable Beef Stew with Mashed Potatoes

Name: Affordable Beef Stew with Mashed Potatoes
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 1 kg Beef chuck steak, diced; 2 tbsp All-purpose flour; 2 tbsp Olive oil; 2 Brown onions, large diced; 2 Carrots, roughly chopped; 2 All-rounder potatoes, chopped; 5 Garlic cloves, crushed and chopped; 1 liter Beef stock; 60 g Concentrated tomato paste; 2 tsp Worcestershire sauce; 4 Bay leaves; 8 Thyme sprigs; 5 g Flat leaf parsley; ~1½ tsp Salt; ~1 tsp Black pepper; 1 kg Yukon Gold or Dutch Cream potatoes; 200 g Unsalted butter, cold and cubed; 125 ml Full cream milk, warmed; ~½ tsp Ground white pepper

⏱ 165 min🍽 Serves 6

A hearty, slow-cooked beef stew served with creamy mashed potatoes. Made with fresh, simple ingredients on a budget—just $6 per serving. The beef becomes fork-tender after hours of gentle simmering, while the mash is prepared using a Michelin-style technique for a silky, luxurious texture.

Adapted from a video by Chef Jack Ovens

The Cheapest Beef Stew That Actually Tastes Good

Watch on YouTube

Ingredients

Beef chuck steak, diced1 kg
All-purpose flour2 tbsp
Olive oil2 tbsp
Brown onions, large diced2
Carrots, roughly chopped2
All-rounder potatoes, chopped2
Garlic cloves, crushed and chopped5
Beef stock1 liter

Steps

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1
Trim any large sinews or fat from the chuck steak, then cut into evenly-sized chunks. Place in a large bowl, add flour and a pinch of salt, and toss to coat uniformly.
2
Heat olive oil in a pot over medium-high heat until shimmering. Add beef in a single layer without overcrowding, and cook for 2–3 minutes until golden on all sides. Remove and repeat with remaining batches.
3
Return the pot to medium-high heat, add onions and a pinch of salt, and sauté for 3–4 minutes until translucent and lightly golden. Add garlic and cook for about 1 minute.
4
Add tomato paste and cook for 2–3 minutes until it slightly caramelizes, deepening the flavor. Reduce heat if needed to prevent burning.
5
Add carrots and potatoes, return the seared beef with its resting juices, pour in 1 litre of beef stock to cover, and add Worcestershire sauce. Drop in the bouquet garni (bay leaves, thyme, and parsley tied together), season with salt and black pepper, and gently combine.
6
Bring to a boil, then reduce to low heat, cover with a lid, and simmer for 2–2.5 hours until the beef is tender and falling apart. Top up with more stock if the liquid reduces too much.
7
Peel and chop potatoes, add to a pot of cold salted water, cover, and bring to a boil. Cook for 20–25 minutes until fork-tender. Drain through a colander and allow to dry completely.
8
While potatoes are still hot, mash them using a ricer or press. Pass through a fine sieve to ensure absolutely no lumps, if aiming for a Michelin-style finish. This step is optional.
9
Add 200g of cold cubed butter, allowing it to melt slowly and emulsify. Add the first half, let it blend, then add the second half. Follow with 125ml of warm full cream milk, mixing gently until fully combined. Keep warm until serving.
10
After the stew has finished cooking, remove the lid and take out the bouquet garni. Plate by spooning a generous amount of mashed potatoes, then ladle the beef stew and vegetables over top. Garnish with fresh parsley before serving.

Affordable Beef Stew with Mashed Potatoes

Ingredients

Steps

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