This is a pioneer woman recipe that is so amazing! Its unlike any other beef stew I have ever had. My husband liked it so much he proposed to me again, Ha! This is a new family favorite hands down! Make sure and serve this over the mashed potatoes, sooooo good.
Sunday Night Beef Stew
Stew:
3 Tblsp olive oil
1
Tblsp Butter
2
pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
Salt
And Pepper
1
whole Medium Onion, Diced
3
cloves Garlic, Minced
4
cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
½
teaspoons Sugar
4 whole Carrots,
Peeled And Diced
2 whole Turnips,
Peeled And Diced
2
Tablespoons Minced Fresh Parsley
Mashed
Potatoes
5
pounds Russet Potatoes (peeled)
1
package (8 Ounce )
Cream Cheese, Softened
1
stick Butter, Softened
½
cups Heavy Cream
1
teaspoon Seasoned Salt
Salt
And Pepper, to taste
Preparation Instructions
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over
medium-high heat. Add butter, and as soon as it melts, brown half the stew meat
until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.)
Remove the meat from the pot with a slotted spoon and put it on a plate. Add
the rest of the meat to the pot and brown it, too. Remove it to the same plate.
Set the meat aside.
Add the onion and garlic to the pot, stirring it to coat it in all the brown
bits in the bottom of the pot. Cook for two minutes, then add the tomato paste
to the pot. Stir it into the onions and let it cook for two more minutes.
Pour in the beef stock, stirring constantly. Add the beef back to the pot,
cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to
2 hours.
After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir
to combine, put the lid back on the pot, and let it simmer for another 30
minutes. The sauce should be very thick, but if it seems overly so, splash in
some beef broth until it thins it up enough. Feel free to add beef broth as
needed!
When the carrots and turnips are tender, stir in minced parsley. Taste and
add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes,
letting the juice run all over everything. Sprinkle with extra minced parsley
at the end.
MASHED POTATOES
Cut the potatoes into quarters and cover with water in a large pot. Boil
until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then
put them back into the same pot. With the heat on low, mash the potatoes for 2
to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and
pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be
reheated later. To reheat, put them in a 375 degree oven, covered in foil,
until hot. EnJOY!
