Loaded Beef Stew With Mashed Potatoes Food

BEEF STEW WITH MASHED POTATOES

Steps:

• Heat oil in a dutch oven or large soup pot over medium heat. Add dried thyme and rosemary then saute for 30 seconds. Add carrots, celery, and shallots, season with salt and pepper, and then saute until vegetables are browned and tender, 10 minutes. Add mushrooms then saute until tender, 7-10 more minutes. Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, lots of salt and pepper, and then saute until meat is browned, 8-10 minutes.
• Whisk together melted butter and flour in a small dish then add to pot and stir to coat meat. Cook for 1 minutes then stream in beef broth. Turn heat up to high and bring stew to a boil then add bay leaves. Place a lid on top, turn heat down to medium-low, and then simmer for 2 hours, stirring occasionally.
• Remove lid then simmer for another 1-1/2 hours, or until meat is tender and stew is thickened, stirring occasionally. If stew begins to thicken before meat is tender, place lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and cook for 2 minutes. Remove bay leaves then serve over mashed potatoes.

BEEF STEW WITH GHOULISH MASHED POTATOES

Steps:

• In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender., About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth., Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened., Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

BEEF STEW OVER MASHED POTATOES

Steps:

• In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat; add milk. Stir in potatoes (dry) and parsley. Let stand about 30 seconds or until liquid is absorbed.
• Fluff potatoes with fork. Serve stew over potatoes.

LOADED VEGETABLE BEEF STEW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving., In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours. , Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.

GROUND BEEF STEW OVER GARLIC MASHED POTATOES

Steps:

• Brown ground beef and onion in large nonstick skillet until meat is thoroughly cooked and onions are tender. Drain excess fat if necessary.
• Add mixed vegetables, tomatoes, gravy, marjoram and pepper. Bring to a boil. Simmer over low heat 8 to 10 minutes or until vegetables are tender.
• Meanwhile, in medium saucepan, bring hot water, milk and butter to a rapid boil. Remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve stew over potatoes.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

BEEF STEW WITH MASHED POTATOES

Steps:

• Heat oil in large saucepan on medium-high heat. Add meat; cook 6 min. or until seared and browned, stirring occasionally. Add onions; cook 4 min. or until softened. Add wine; scrape browned bits from bottom of pan. Cook and stir 2 min.
• Meanwhile, mix cornstarch and water in small bowl; add to pan. Add barbecue sauce and broth. Bring to boil; cover. Simmer on low heat 25 min. or until meat is tender. Add carrots; cook 10 min. Add peppers; cook 5 min. or until vegetables are crisp-tender.
• Meanwhile, mash hot cooked potatoes with cream cheese spread until blended. Serve with stew.

BEEF STEW WITH GHOULISH MASHED POTATOES

Steps:

• In a 5-quart slow cooker, combine the first 11 ingredients. Cover and cook on LOW for 8-9 hours or until beef and vegetables are tender.
• About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
• Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
• Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-inch hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings.