Creamy Beef Stew Over Mashed Potatoes Recipe
Do you ever wonder what to do with the newly surfaced, ice-laden mystery meat in your freezer? I hate throwing food away, so I decided recently when I came across an icy slice of what appeared to have once been beef chuck- that I would make it my bitch. And it would taste good too.Fortunately for me, I already had a lovely batch of previously frozen beef stock prepared for just such an occasion.This is one of those “set it and forget it” meals that makes life super easy.
Ingredients
- 1 dallon Beef Stock
- 1 cup whole milk
- 1 cup flour
- 6 garlic cloves chopped finely
- 1 large shallots chopped finely
- 1 cup red wine
- 1 cup finely chopped carrots
- 1 cup finely chopped raw potato
- 1 tsp Red pepper flakes
- 1 tbsp chopped fresh thyme
- to taste Salt and pepper
- Some frozen hunk of mystery beef buried in your freezer
- 1 Crock Pot
Instructions
- Turn the Crockpot onto the “high” setting. Chop garlic, shallots, carrots, and potato and add to crock pot with 1 tbsp olive oil, red pepper flakes, and thyme. Let heat up, then add broth, wine, and meat. Place the lid on the crock pot and leave it alone for 6 hours, checking occasionally to make sure your broth isn’t burning.
- Make your mashed potatoes about 30 minutes before you are ready to serve dinner.
- In a mixing bowl or large measuring bowl whisk your flour and milk together until creamy and smooth. Add to the beef stew in a steady stream and whisk into the stew to make it more creamy. Let simmer on high for another 20 minutes. Break apart any large hunks of meat with a knife or spoon. Meat should be very tender.
- Create a “bowl” of mashed potatoes in your soup bowl and spoon broth over the top. Add a few chunks for fun and garnish with fresh chopped thyme.