Cooking Instructions

• 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. 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).