Beef Stew With Ghoulish Mashed Potatoes
- Ready In:
- 8hrs 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 907.18 g beef stew meat, cut into 1-inch cubes
- 453.59 g fresh mushrooms, halved
- 473.18 ml fresh baby carrots
- 2 medium parsnips, peeled, halved lengthwise and sliced
- 2 medium onions, chopped
- 354.88 ml beef broth
- 44.37 ml tomato paste
- 14.79 ml Worcestershire sauce
- 2 garlic cloves, minced
- 2.46 ml ground cloves
- 1.23 ml pepper
- 8 medium potatoes, peeled and cubed (about 2-1/3 pounds)
- 157.80 ml sour cream
- 88.74 ml butter, cubed
- 4.92 ml salt, divided
- 236.59 ml frozen peas
- 29.58 ml all-purpose flour
- 29.58 ml 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.