Beef Stew with Mashed PotatoesIngredients:For the Beef Stew:2 pounds beef chuck, cut into cubes2 tablespoons olive oil1 large onion, chopped3 carrots, sliced3 potatoes, diced3 cloves garlic, minced2 tablespoons tomato paste4 cups beef broth1 teaspoon salt1/2 teaspoon black pepper1 teaspoon dried thyme1 teaspoon paprika1 bay leaf2 tablespoons all-purpose flour (optional, for thickening)1 cup frozen peas (optional)For the Mashed Potatoes:2 pounds potatoes, peeled and cubed4 tablespoons butter1/2 cup milk or heavy cream1 teaspoon salt1/2 teaspoon black pepperInstructions:Heat olive oil in a large pot over medium-high heat.Add beef cubes and brown on all sides. Remove and set aside.In the same pot, sauté onion until soft.Add garlic and cook for 30 seconds until fragrant.Stir in tomato paste and cook for 1–2 minutes.Return beef to the pot and add carrots, diced potatoes, beef broth, thyme, paprika, bay leaf, salt, and pepper.Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until beef is tender.If a thicker stew is desired, mix flour with a little water and stir into the stew.Add peas in the last 10 minutes of cooking.Meanwhile, boil potatoes for mashed potatoes until soft (15–20 minutes).Drain and mash potatoes with butter, milk, salt, and pepper until creamy.Serve beef stew hot over a bed of mashed potatoes.Prep Time: 20 minutesCook Time: 2 hoursTotal Time: 2 hours 20 minutesServings: 6 servings