Fantastic Easy big beef stew and roasted garlic mashed potatoes Classic Recipes




Easy Big Beef Stew and Roasted Garlic Mashed Potatoes Recipe

Beef stew is a classic dish that is perfect for chilly evenings, but it can be time-consuming to prepare. However, this easy recipe for big beef stew and roasted garlic mashed potatoes will provide you with a hearty and delicious meal with minimal effort.

Ingredients:

For the Meat:

– 2 pounds beef chuck roast, cut into 1-inch cubes
– 1 large onion, diced
– 4 cloves garlic, minced
– 4 carrots, peeled and cubed
– 4 celery stalks, chopped
– 2 cups beef broth
– 1 cup red wine
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 tablespoon smoked paprika
– 1 tablespoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons cornstarch
– 2 tablespoons water

For the Roasted Garlic Mashed Potatoes:

– 2 pounds Yukon Gold potatoes, peeled and cubed
– 1 head garlic
– 1/2 cup heavy cream
– 1/2 cup milk
– 1/4 cup unsalted butter
– Salt and pepper, to taste

Instructions:

For the Meat:

1. Preheat oven to 300°F.

2. In a large casserole dish or Dutch oven, combine the beef, onion, garlic, carrots, and celery.

3. In a mixing bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper. Pour the mixture into the casserole dish, ensuring the meat and veggies are submerged.

4. Cover the dish with a lid and place it in the oven. Cook for 2 to 2.5 hours or until the meat is tender.

5. In a small mixing bowl, whisk together the cornstarch and water. Pour the mixture into the casserole dish, stirring to combine. Cook for an additional 20 minutes or until the stew thickens.

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For the Roasted Garlic Mashed Potatoes:

1. Preheat oven to 375°F.

2. Cut off the top of the garlic head, drizzle with oil, and wrap in foil. Roast in oven for 45-50 minutes or until golden brown.

3. Meanwhile, boil the potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain and set aside.

4. In a small saucepan, heat the cream, milk, and butter until the butter is melted.

5. Add the roasted garlic cloves to the pot of potatoes and mash with a potato masher or fork.

6. Pour the warm cream and butter mixture over the potatoes and continue to mash until smooth. Season with salt and pepper to taste.

To Serve:

Scoop the big beef stew into bowls and serve with a generous portion of roasted garlic mashed potatoes on the side.

Bullet points:

– For the meat, combine beef, onion, garlic, carrots, and celery in a Dutch oven. Add beef broth, red wine, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper. Cook for 2 to 2.5 hours at 300°F.
– Mix cornstarch and water, pour into the casserole, and cook for 20 minutes or until stew thickens.
– Cut off the top of garlic head, drizzle with oil, and roast in 375°F oven for 45-50 minutes.
– Boil Yukon Gold potatoes, add roasted garlic cloves, and mash together.
– In small saucepan, heat cream, milk, and butter until melted, and pour over potatoes. Mash until smooth.
– Scoop beef stew into bowls and serve with roasted garlic mashed potatoes on the side.

Exceptional Easy big beef stew and roasted garlic mashed potatoes Gastronomic Delights

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