Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 lb chuck stew meat, cut into bite-sized chunks
  • 1 medium onion, chopped (about 1 cup chopped)
  • 2 medium carrots, sliced into medallions and halved
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup marsala wine
  • 2 1/2 cups chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
  • 1 1/2 pounds yukon gold potatoes, peeled and cut into chunks
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon kosher salt

Instruction

  • In a large dutch oven or heavy saucepan, heat oil over medium-high until shimmering. Add beef and cook until browned on both sides, about 5 minutes. Transfer to a plate.Return saucepan to medium heat. Add onion, carrot, celery and garlic (use a splash of oil if your beef was on the leaner side) and cook until softened and fragrant, about 7 minutes.Add flour and stir until evenly coated. Add tomato paste.Add marsala wine and simmer until liquid is mostly gone. Add chicken stock along with browned beef, herbs, and soy sauce. Bring to a simmer and cook for 25 to 30 minutes or until liquid is thickened and saucy.While stew is cooking, bring potatoes to a boil in a large pot of salted water. Boil for about 10 minutes (more/less depending on how large your potato chunks were) until potatoes are fork tender. Drain well, then return potatoes to pan (which should still be hot at this point – the residual heat will help cook off the remaining water and keep the potatoes warm). Mash with a potato masher or run through a potato ricer. Add butter and continue mashing until fully melted and incorporated. Stir in cream. Season to taste with salt and pepper.To serve, spoon a mound of warm potatoes into serving bowls. Ladle stew over top. Serve warm. Stew and potatoes can also be made ahead of time and reheated prior to serving (and the stew itself freezes quite well too).