Beef Stew over Mashed Potatoes
A hearty beef stew served over mashed potatoes - a cold weather delight!
Yield
6 servingsPrep
30 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
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