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Beef Stew over Mashed Potatoes

 
Beef Stew over Mashed Potatoes
131

A hearty beef stew served over mashed potatoes - a cold weather delight!

Yield

6

servings

Prep

30

min

Cook

hrs

Ready

2

hrs

 

Ingredients

2 tablespoons olive oil
1 ½ pounds stewing beef
cut into 1 inch pieces
16 ounces mushrooms
halved
3 cups carrots
diagonally cut
1 cups onions
coarsely chopped
2 cups celery
sliced
2 cloves garlic
minced
1/1/2 cups water
1 cup red wine
dry
*
½ cup worcestershire sauce
1 tablespoon thyme
dried
*
1 tablespoon oregano
dried
1 tablespoon chili powder
1 teaspoon basil
*
1 teaspoon rosemary leaves
1 teaspoon rosemary
¼ teaspoon paprika
smoked
*
1 ¼ teaspoon kosher salt
¼ teaspoon black pepper
*
29 ounces tomatoes, stewed, canned
2 cans, undrained
10 ounces rotel chiles and tomatoes
1 can, undrained
*
2 each bay leaves
*
2 ¼ ounce olives
drained, sliced ripe, 1 can
2 tablespoons red wine vinegar
1 x mashed potatoes
pre-made or fresh, to serve 6
*

Directions

Heat oil in a large Dutch oven over medium-high heat.

Add beef, cook 5 minutes, browning on all sides. Remove from pan.

Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally.

Return beef to pan. Stir in water, wine, seasonings, tomatoes, bay leaves (water through bay leaves); bring to boil.

Cover, reduce heat, and simmer 1 hour.

Stir in olives, re-cover and cook for 30 minutes.

Discard bay leaves. Stir in vinegar.

Serve over over mashed potatoes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 486g (17.1 oz)
Amount per Serving
Calories 49253% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 1367mg 57%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 22%
Sugars g
Protein 67g
Vitamin A 232% Vitamin C 40%
Calcium 15% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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