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Beef Stew over Mashed Potatoes

Beef Stew over Mashed Potatoes

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Submitted by Foodie101

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

YIELD

6 servings

PREP

30 min

COOK

1½ hrs

READY

2 hrs

Ingredients

2 30
TABLESPOONS ML OLIVE OIL
1 ½ 680.4
POUNDS G STEWING BEEF
cut into 1 inch pieces
16 462.4
OUNCES ML/G MUSHROOMS
halved
3 710
CUPS ML CARROTS
diagonally cut
1 237
CUPS ML ONIONS
coarsely chopped
2 473
CUPS ML CELERY
sliced
2 2
CLOVES CLOVES GARLIC
minced
1/1/2 237
CUPS ML WATER
1 237
CUP ML RED WINE
dry *
½ 118
CUP ML WORCESTERSHIRE SAUCE
1 15
TABLESPOON ML THYME
dried *
1 15
TABLESPOON ML OREGANO
dried
1 15
TABLESPOON ML CHILI POWDER
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML ROSEMARY LEAVES
1 teaspoon rosemary
¼ 1.3
TEASPOON ML PAPRIKA
smoked
1 ¼ 6.3
TEASPOON ML KOSHER SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
29 838.1
OUNCES ML/G TOMATOES, STEWED, CANNED
2 cans, undrained
10 289
OUNCES ML/G ROTEL CHILES AND TOMATOES
1 can, undrained *
2 2
EACH EACH BAY LEAVES *
2 ¼ 65
OUNCE ML/G OLIVES
drained, sliced ripe, 1 can
2 30
TABLESPOONS ML RED WINE VINEGAR
1 1
X 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 Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 486g (17.1 oz)
Amount per Serving
Calories 492 53% 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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