Beef Stew & Mashed Potatoes

Ingredients:

1. 2 lbs beef stew meat (beef chuck 

2. 1 tbsp flour

3. 1 cup red wine (merlot or cabernet sauvignon - anything dry) 

4. 1 yellow or sweet onion 

5. 1 cup of chopped celery 

6. 2-3 large carrots cut into medallions 

7. 1 tbsp minced garlic 

8. 1 small package of mushrooms (your choice, I prefer button or bella mushrooms)

9. Beef stock (32 oz or 2 lb)

10. Salt and pepper to taste 

11. Dried or fresh parsley minced finely for garnish 

For mashed potatoes:

1. 2-3 yukon gold or russet potatoes

2. ½ cup heavy whipping cream 

3. Salt and pepper to taste

4. 2 tbsp butter

Directions:

1. Get a large stock pot and with a tbsp of oil, stir fry the beef until they are brown on the outside (don’t need to cook all the way through) and then mix in flour so all beef pieces are coated. 

2. Dice up onion to 1 inch pieces and carrots into 1 inch medallions. Stir fry these with celery and beef for five minutes. 

3. Add wine and simmer until alcohol has cooked off. Then add stock and bring to boiling. 

4. Cook for 1.5-2 hours on low to medium heat. Check to see if beef is getting more tender. Add salt and pepper to taste. 

5. Serve with mashed potatoes or rice. 

Mashed potatoes:

1. Peel and cut potatoes and boil them until fork tender. Drain. 

2. Mash with potato masher or fork while in the pot over medium heat. Add cream and butter. 

3. Optionally you can use an immersion blender to make the potatoes extra smooth. 

4. Add salt and pepper to taste. 

Enjoy!