Easy big beef stew and roasted garlic mashed potatoes

Ingredients

• 4 lb Boneless Short Ribs or Chuck Roast (trimmed of large fat seams, cut into 2‑3 inch chunks)
• 2 tbsp Kosher Salt (season meat and stew)
• 1 tbsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for coating meat before browning)
• 0.5 cup All-Purpose Flour (coats meat and forms a quick roux)
• 2 tbsp Tomato Paste (browned for depth of flavor)
• 1 cup Dry Red Wine (adds classic bourguignon flavor)
• 3 cup Beef Stock (fills pan to about two‑thirds of meat height)
• 2 tbsp Worcestershire Sauce (umami boost; can substitute soy sauce or fish sauce)
• 0.25 cup Dried Mushrooms (optional umami enhancer)
• 1 lb Carrots (peeled and cut into large chunks)
• 2 stalks Celery Stalks (cut into 2‑inch pieces)
• 12 oz Frozen Pearl Onions (no need to thaw; add whole)
• 6 cloves Garlic Cloves (for stew) (smashed and peeled)
• 1 head Whole Garlic Head (for mash) (top sliced, oil‑coated, foil‑wrapped and slow‑roasted)
• 2 packet Unflavored Gelatin (14 g total; bloom in cold water before adding)
• 1 lb Unsalted Butter (for mashed potatoes; can adjust amount)
• 1 cup Whole Milk (adds richness to mash)
• 2 tbsp Balsamic Vinegar (brightens and sweetens final stew)
• 1 handful Fresh Celery Leaves (garnish)

Instructions

1. Trim and Cut Beef

   Trim away the thick white seams of fat from the short ribs or chuck roast, separating the muscle groups. Cut the meat into roughly 2‑3 inch chunks.

   Time: PT20M

2. Season and Oil the Meat

   Generously season the beef chunks with kosher salt and black pepper, then drizzle with olive oil and toss to coat evenly.

   Time: PT5M

3. Preheat Broiler and Brown Meat

   Place the roasting pan in the oven and set the broiler (top element) on high. When the pan is scorching hot, spread the meat in a single layer and let it sizzle for about 10 minutes, turning once for even browning.

   Time: PT10M

   Temperature: 275°F

4. Add Flour and Form a Quick Roux

   Sprinkle roughly ½ cup of all‑purpose flour over the browned meat, stirring to coat all pieces. Return to the broiler for about 5 minutes until the flour turns a light golden brown.

   Time: PT5M

   Temperature: 275°F

5. Brown Tomato Paste

   Stir in 2 tbsp tomato paste and broil for another 3 minutes, watching closely so it darkens but does not burn.

   Time: PT3M

   Temperature: 275°F

6. Add Liquids and Umami Boosters

   Pour in 1 cup red wine, then add enough beef stock (about 3 cups) to reach two‑thirds up the side of the meat. Mix in Worcestershire sauce and dried mushrooms if using. Stir to combine.

   Time: PT5M

7. Cover and Braise Low and Slow

   Tightly cover the pan with aluminum foil and place it in the oven set to 275°F (135°C). Braise for 4 hours without opening the lid.

   Time: PT4H

   Temperature: 275°F

8. Roast Whole Garlic Head

   While the stew braises, slice the top off a whole garlic head, drizzle with oil, wrap in foil, and place on a separate rack in the same oven. Roast for the same 4‑hour period.

   Time: PT4H

   Temperature: 275°F

9. Prep Vegetables

   Peel and cut carrots into large chunks, slice celery stalks, and measure out frozen pearl onions. Smash and peel the 6 garlic cloves for the stew.

   Time: PT15M

10. Add Vegetables to Stew

    After the initial 4‑hour braise, uncover the pan and gently stir in the carrots, celery, pearl onions, and smashed garlic cloves. Re‑cover and continue braising for another 1½ hours until vegetables are tender.

    Time: PT1H30M

    Temperature: 275°F

11. Bloom Gelatin

    In a small bowl, sprinkle the two gelatin packets over ¼ cup cold water. Let sit 5 minutes until dissolved, then set aside.

    Time: PT5M

12. Finish Sauce and Season

    Taste the stew; add more salt, pepper, and 2 tbsp balsamic vinegar for brightness. Stir in the bloomed gelatin, distributing it evenly without vigorous stirring.

    Time: PT5M

13. Final Broil for Surface Caramelization

    Turn the broiler back on high and broil the uncovered stew for about 15 minutes, watching closely until the top develops a lightly crisp, caramelized layer.

    Time: PT15M

    Temperature: 275°F

14. Cook and Mash Potatoes

    While the stew finishes, place peeled waxy and floury potatoes (about 5 lb total) in a large pot, cover with cold water, and bring to a boil. Cook 20 minutes until fork‑tender, then drain. Add butter, milk, the roasted garlic from step 8 (squeezed out), a pinch of salt and pepper, and mash until smooth.

    Time: PT25M

    Temperature: 212°F

15. Serve

    Spoon generous portions of stew over a mound of mashed potatoes. Garnish with fresh celery leaves and serve with a non‑slotted serving spoon.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g