Tender beef, carrots and peas are bathed in a delicious gravy and topped with creamy herb flavoured mashed potatoes
- Prep Time Minutes
- Cook Time Minutes
- Ready In Time0 Minutes
Ingredients
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1 1/2 lbs stewing beef, cut into 1/4 inch pieces
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2 Tbs olive oil
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4 C water
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2 bay leaves
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2 sprigs of fresh thyme
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1 large carrot, chopped
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1/4 C flour
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2-3 C low sodium beef broth
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1 tsp oregano
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1 tsp garlic powder
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1 tsp onion powder
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salt and pepper to taste
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1 C frozen peas
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6 large potatoes, peeled and cut into cubes
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4 oz light Herb and Garlic cream cheese
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3 Tbs butter
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1/2 C milk
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fresh ground pepper
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Directions
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In a large pot heat olive oil, over medium high heat. When oil begins to ripple, add stew beef in a single layer and cook for 1-2 minutes, until browned. Stir, turning beef pieces over and cook for an additional minute, to brown opposite side. Add in water,a pinch of salt and pepper, bay leaves and thyme; bring to a boil, reduce heat and simmer until water is almost all evaporated (about 1 to 1 1/2 hrs).
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Add in carrots, stir and continue cooking until water is completely evaporated. Sprinkle in flour and stir to coat beef and carrots; cook 2 minutes. Slowly add in beef broth, stirring and scraping up any brown bits in the pan. Season with oregano, garlic and onion powders. Simmer over med-low heat, until thickened. About 15-20 minutes.
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While the gravy thickens, add potatoes to a pot of salted boiling water and cook until fork tender; about 10 minutes. Drain potatoes and return to the hot pot. Add in cream cheese, butter and milk, and using an electric mixer, beat until smooth. Check for seasonings and adjust salt and pepper, as desired.
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Preheat oven to 375 degrees. Once gravy is thickened, pour the beef mixture into a casserole dish, or cast iron skillet. Top with mounds of mashed potatoes and place in over. Bake until tops of potatoes begin to brown; about 15 minutes.
Notes & Tips
Notes & Tips:
Ratings & Reviews
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Reviewed on Sep 21, 2012 by Andrea.
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