Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 4 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • salt and black pepper to taste
  • 2 lbs Russet potatoes, peeled and cubed
  • 1/2 cup low-fat Greek yogurt
  • 2 tbsp unsalted butter, softened
  • 1/2 cup reserved potato cooking water or skim milk
  • 1 tsp garlic powder
  • salt and white pepper to taste

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches until a deep mahogany crust forms on all sides. Remove the meat and set aside.
  2. In the same pot, sauté the diced onions and carrots for 5 minutes until slightly softened. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  3. Return the browned beef to the pot. Pour in the beef broth, scraping the bottom to release the browned bits. Add the cubed Yukon Gold potatoes, thyme, and bay leaves. Cover and simmer on low for 2.5 to 3 hours until the beef and potatoes are fork-tender.
  4. While the stew finishes, boil the peeled Russet potatoes in salted water until tender (about 15–20 mins). Drain, reserving a small amount of water.
  5. Mash the Russet potatoes with butter, Greek yogurt, garlic powder, and a splash of reserved cooking water or skim milk until velvety and smooth.
  6. Remove the bay leaves from the stew. Taste and adjust seasoning with salt and pepper before serving over the mashed potatoes.