We have this little game we play...the yummier things are the more the girls say "this is terrible Mom, you really shouldn't be allowed to cook" and things along that line!
Arielle was so stunned by the depth of flavor in this that she couldn't even muster up an "ewww...this is gross"! We've talked about how yummy it was all night and neither of us can wait until lunch tomorrow so we can have some more!
Beef Stew over Mashed Potatoes
1 lb trimmed beef chunks
1 Tbsp olive oil
4 large carrots, peeled and cut into 1" chunks
1 onion diced
3 stalks of celery cut into 1" chunks
2 tsp minced garlic
salt and pepper
2 cups beef stock
1/4 tsp thyme
1/4 tsp rosemary
2 small bay leaves
1/2 cup sweet baby peas
2 Tbsp soft (not melted) butter
2 Tbs flour
Brown the beef in the olive oil until the beef is browned on all sides. Add the vegetables and continue cooking 3-5 minutes until the vegetable start to brown. Season with salt and pepper. Add the beef stock and bring to a boil. Reduce heat, add the thyme, rosemary and bay leaves. Cover and simmer over low heat 2 hours.
When ready to serve add the peas. Blend the soft butter and flour together and add to simmering stew. Turn heat up and bring stew to a boil to thicken stew. Serve hot over mashed potatoes.
Mashed Potatoes
2 lbs Yukon Gold potatoes, peel and but into small chunks
Put potatoes in a pot and cover with cold water. Sprinkle with salt. Cover and simmer about 10 minutes until they are very tender. Remove from heat and drain. Return potatoes to pot and put back over the burner with the heat off to dry the potatoes out.
Mash the potatoes with a masher.
Add:
3 Tbsp soft butter
3 Tbsp cream cheese softened
1/2 cup milk
Mix in the butter, cream cheese and milk mashing them around with the masher until they are creamy to your liking. Season with salt and pepper.
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