Beef Stew With Ghoulish Mashed Potatoes
- Ready In:
- 8hrs 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 lb fresh mushrooms, halved
- 2 cups fresh baby carrots
- 2 medium parsnips, peeled, halved lengthwise and sliced
- 2 medium onions, chopped
- 1 1⁄2 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon pepper
- 8 medium potatoes, peeled and cubed (about 2-1/3 pounds)
- 2⁄3 cup sour cream
- 6 tablespoons butter, cubed
- 1 teaspoon salt, divided
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons water
directions
- In a 5-quart slow cooker, combine the first 11 ingredients. Cover and cook on LOW for 8-9 hours or until beef and vegetables are tender.
- About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
- Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
- Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-inch hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.