Beef Stew and Mashed Potatoes

What can be better than a tender, juicy beef stew that his been cooking all day and creating a beautiful aroma throughout your home?

This is not a weekday recipe for the working folk, as it takes several hours to prepare. But is perfect on a dark, rainy Sunday.

I prefer to eat this meal earlier than our normal dinner time, as it is very hearty.

I have also include the recipe for my mashed potatoes, as the stew was served over these potatoes. It’s a simple recipe really: potatoes and a ton of butter and a splash of cream :P.

Please make mashed potatoes from “scratch”. It takes 10 minutes and is SO much better tasting than that weird powder stuff.

 

Here is my recipe:

Makes 6 servings  Prep: 20 minutes   Cook: 2 1/2 hours

 

1 1/2 pounds stew meat

2 cups chopped onion (2 large onions)

1 1/2 cups chopped carrots (2 large carrots)

1 1/2 cups chopped celery (3 stalks)

2 cups chopped turnips (1 large)

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

4 cups vegetable stock (or beef) *Low sodium

2 tablespoons tomato paste

1 teaspoon sugar

2 tablespoons Worcestershire sauce

1 tablespoon kosher salt

1 teaspoon black pepper

1/2 tablespoon fresh thyme

1/2 teaspoon cayenne pepper (optional)

Ingredients

 

Procedure:

1. In large stew pot, heat olive oil and butter on medium high heat. Once butter is melted add meat and sear on each side. Remove from pot.

stew beef stew

2. Add onion and garlic to the pot and cook until onions are translucent. Add in tomato paste, salt, pepper, thyme, sugar, Worcestershire sauce and vegetable stock. Add beef back in and turn heat to low. Place lid on pot and simmer for 1 1/2 hours.

stew  stew stew

 

3. Add in carrots, celery and turnips. Allow to simmer for another 30 minutes, or until sauce as thickened and vegetables are cooked thru.

Stew

 

To make mashed potatoes:

Ingredients:

4 large russet potatoes  (about 2 pounds)

4 tablespoons unsalted butter

3/4 cup heavy cream

pinch of salt

 

Procedure:

1. Peel 4 large potatoes and chop into 1 inch cubes. Place in a large pot of boiling water.

potatoes

2. Cook until potatoes are tender and slide off a knife that pierces thru it. Drain water.

3. Place potatoes back in pot and add in butter, heavy cream and salt. Smash with a potato masher until smooth. potatoesmashed potatoesI garnished the potatoes with thyme and a pat of butter.

 

4. Serve a large ladle of stew over mashed potatoes.

5. Enjoy 🙂

 

 

beef stew

 

 

 

 

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4 Comments

  1. I’m pushing 40 and have never made stew before. Until tonight, that is. 🙂 I made this recipe for dinner and it was delicious! I needed to make do with what was in the house, so I used potatoes instead of turnips and then served the stew with buttermilk biscuits with chives and black pepper instead of over mashed potatoes. So good!

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