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Irish Beef Stew

source: stepsteprecipes.blogspot.com
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Yield: 4 servings

Ingredients

Beef Stew
2 tablespoons olive oil
1 lb. stew meat
4 large carrots, peeled & chopped
1 onion, diced
2 cloves garlic, minced
salt & pepper, to taste
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 large bay leaf or 2 small
2 cups beef broth
2 tablespoons butter
2 tablespoons flour
heaping 1/3 cup frozen peas

Mashed Potatoes
2 pounds Idaho Potatoes
3 Tablespoons Salted Butter
4 ounces, weight Cream Cheese
1 cup Whole Milk
Salt And Pepper, to taste

Directions

Beef Stew
1. In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes.

2. Pour in onions, carrots, garlic and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the crockpot!) When you are ready to serve, remove bay leaf.

3. In a small bowl stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it’s done. Serve hot over mashed potatoes.

Mashed Potatoes
4. Peel potatoes and rinse them. Cut into even sized pieces and place into a large pot. Cover with water and add a dash of salt. Bring to boil, then reduce to simmer. Cook until fork tender, about 20 minutes.

5. Drain completely and place potatoes back into the hot pot. Mash potatoes with butter, cream cheese, milk, salt and pepper until desired consistency has been reached.


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