In a large pot, heat the olive oil over medium-high heat. Season the cubed beef with salt and pepper. Add the beef to the pot and sear until browned on all sides, about 5-7 minutes.

Add Vegetables

Once the beef is browned, add the chopped onion, minced garlic, diced carrots, diced potatoes, and diced celery to the pot. Stir well to combine and cook for another 5 minutes.

Add Broth and Seasoning

Pour in the beef broth and add the bay leaves, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5-2 hours, or until the beef is tender.

Making the Mashed Potatoes

Boil the Potatoes

While the stew is simmering, bring a pot of salted water to a boil. Add the quartered potatoes and cook until tender, about 15-20 minutes.

Mash and Season

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy, adjusting seasoning to taste.

Serving

Serve Warm

Once the stew is ready, remove the bay leaves. Ladle the beef stew into bowls and top with a generous serving of mashed potatoes. Enjoy your hearty beef stew!