Easy big beef stew and roasted garlic mashed potatoes
Easy big beef stew and roasted garlic mashed potatoes is a medium American recipe that serves 8. 650 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 50 min | Cook: 6 hrs 33 min | Total: 7 hrs 53 min
Cost: $119.23 total, $14.90 per serving
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Can be made gluten‑free with GF flour, Can be dairy‑free using oil and non‑dairy milk, Can be made low‑carb by reducing potatoes
Allergens: Dairy, Gluten, Gelatin
Ingredient Substitutions
- Instead of Boneless Short Ribs or Chuck Roast: Chuck Roast
- Instead of Kosher Salt: Sea Salt
- Instead of Olive Oil: Vegetable Oil
- Instead of All-Purpose Flour: Gluten‑Free Flour
- Instead of Dry Red Wine: More stock
- Instead of Beef Stock: Water + extra bouillon
- Instead of Worcestershire Sauce: Soy Sauce, Fish Sauce
- Instead of Dried Mushrooms: Mushroom powder
- Instead of Celery Stalks: Celery seed
- Instead of Frozen Pearl Onions: Small shallots
- Instead of Unflavored Gelatin: Agar‑agar (different texture)
- Instead of Unsalted Butter: Margarine
- Instead of Whole Milk: Half‑and‑half, non‑dairy milk
- Instead of Balsamic Vinegar: Red wine vinegar
- Instead of Fresh Celery Leaves: Parsley
Equipment Needed
- Large Roasting Pan (9x13‑inch)
- Oven
- Broiler Setting
- Tongs
- Mixing Bowl
- Knife
- Cutting Board
- Aluminum Foil
- Large Pot
- Colander
- Potato Masher or Hand Mixer
- Small Saucepan (optional)
- Large Spatula
- Serving Spoon (non‑slotted)
Critical Steps — Do Not Skip
- Trim and cut beef to remove large fat seams
- Brown meat under the broiler to develop flavor
- Coat meat with flour and brown to create a quick roux
- Add gelatin at the end to preserve thickening power
- Final broil to caramelize the stew surface
Chef Tips from the Video
- Use boneless short ribs for richer flavor; chuck works fine and is cheaper.
- Keep intramuscular fat in the meat for moisture; trim only the large seams.
- Frozen pearl onions hold shape and add sweet bursts without extra prep.
- Roasting the whole garlic head in the same oven infuses the mash with sweet, mellow garlic without extra pots.
Troubleshooting
Stew is too thick
Stir in additional beef stock or water a few tablespoons at a time until desired consistency is reached.
Stew is too thin
Uncover and continue braising on low heat to reduce, or add a slurry of flour and water.
Meat is still tough after 4‑5 hours
Extend low‑temperature braising by 30‑60 minutes; ensure the oven temperature stays at 275°F.
Gelatin clumps in the sauce
Always bloom gelatin in cold water first; if clumps form, whisk vigorously over gentle heat until dissolved.
Vegetables become mushy
Add them later in the cooking process or cut them into larger pieces to retain texture.
Storage
Refrigerator: Cool to 40°F (4°C) within 2 hours; store in airtight container for 3‑4 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Room temperature: Do not store at room temperature; perishable.
Make-Ahead Tips
- The stew can be fully cooked a day ahead; refrigerate and reheat gently over low heat.
- Mashed potatoes keep well for several hours; warm on low burner before serving.
- If freezing, separate stew and mash; reheat each separately for best texture.
Frequently Asked Questions
What is the cultural significance and history of beef stew with mashed potatoes in American cuisine?
Beef stew paired with mashed potatoes is a classic American comfort dish, rooted in rural and working‑class traditions where a tough cut of meat was slow‑cooked to tenderize and served with a simple, filling side. It became a staple for family gatherings and holiday feasts because it feeds many people economically and can sit on the table for hours without losing quality.
What regional variations of beef stew exist within the United States, and how does Adam Ragusea’s version differ?
In the U.S., beef stew varies from New England’s hearty, tomato‑based versions to Southern pot roasts with okra. Adam Ragusea’s take uses a short‑rib/chuck base, a low‑temperature braise, and a gelatin finish for a glossy, restaurant‑style sauce, while also incorporating mashed potatoes as a side rather than mixing potatoes into the stew.
How is beef stew traditionally served in the Midwest, and what serving suggestions does Adam Ragusea recommend?
Midwestern families often serve beef stew family‑style, ladling it over biscuits or mashed potatoes. Adam Ragusea suggests serving the stew over a mound of buttery mashed potatoes, garnished with fresh celery leaves, and keeping a non‑slotted serving spoon on the table for easy self‑service.
During which American celebrations is beef stew with mashed potatoes commonly served?
Beef stew with mashed potatoes is popular at Thanksgiving leftovers, Christmas Eve gatherings, Fourth of July picnics, and large family reunions because it can be prepared ahead and kept warm for flexible serving times.
What authentic ingredients does Adam Ragusea consider essential for his beef stew, and what are acceptable substitutes?
Essential ingredients are boneless short ribs or chuck roast, red wine, beef stock, tomato paste, and a small amount of Worcestershire sauce. Substitutes include using extra stock instead of wine, soy sauce for Worcestershire, and dried mushrooms for added umami.
What other American side dishes pair well with Adam Ragusea’s beef stew and mashed potatoes?
Roasted Brussels sprouts, green beans almondine, a simple mixed green salad with vinaigrette, or crusty sourdough bread are excellent companions that add texture and acidity to balance the rich stew.
What makes Adam Ragusea’s beef stew special compared to traditional beef bourguignon?
Ragusea’s stew skips the classic French demi‑glace and instead uses a quick flour roux and gelatin for a glossy finish, braises at a lower temperature (275°F) for a pink interior, and finishes with a broiler caramelization, delivering a restaurant‑level texture with far less effort and cost.
What are the most common mistakes to avoid when making Adam Ragusea’s beef stew?
Common errors include over‑trimming the intramuscular fat, letting the meat brown too long under the broiler (which turns the interior gray), adding gelatin too early (it loses thickening power), and stirring the stew after gelatin is added, which can break the soft meat pieces.
Why does this beef stew recipe use a flour coating and broiler browning instead of stovetop searing?
The broiler provides intense, even heat that browns a large batch of meat simultaneously without needing a separate pan, saving time and keeping the kitchen less messy. The flour coating creates a quick roux that thickens the sauce without a separate roux step.
Can I make Adam Ragusea’s beef stew ahead of time and how should I store it?
Yes. The stew can be fully cooked a day ahead, cooled to room temperature, then refrigerated in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of stock if it has thickened too much. Mashed potatoes can also be made ahead and warmed on low heat before serving.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in approachable, science‑backed cooking tutorials that blend culinary technique with food science, often focusing on classic comfort dishes made efficiently for home cooks.
How does the YouTube channel Adam Ragusea’s approach to American comfort cooking differ from other cooking channels?
Adam Ragusea emphasizes practical shortcuts (like broiler browning and gelatin finishing), explains the why behind each step, and avoids overly fancy plating, making his American comfort recipes both reliable and educational compared to more entertainment‑focused channels.
Last updated: August 26, 2026
