Beef Stew With Ghoulish Mashed Potatoes Recipes

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BEEF STEW WITH GHOULISH MASHED POTATOES



Beef Stew with Ghoulish Mashed Potatoes image

Kids of all ages will be delighted with the seasonal twist on this hearty beef stew, which also features mushrooms and parsnips. Rich mashed potato "ghosts" are piped onto each bowlful. The cook will love the convenient slow cooker preparation. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 6 servings.

Number Of Ingredients 18

2 pounds beef stew meat, cut into 1-inch cubes
1 pound 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 (2-1/3 pounds), peeled and cubed
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

Steps:

  • In a 5-qt. 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-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.

Nutrition Facts :

BEEF STEW WITH GHOULISH MASHED POTATOES



Beef Stew With Ghoulish Mashed Potatoes image

Kids of all ages will be delighted with the seasonal twist on this hearty beef stew, whick also features mushrooms and parsnips. Rich mashed potato "ghosts" are piped into each bowlful. The cook will love the convenient slow cooker preparation.

Provided by ElizabethKnicely

Categories     Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 651.3, Fat 24.3, SaturatedFat 13.4, Cholesterol 140.6, Sodium 1025.3, Carbohydrate 67.6, Fiber 10.4, Sugar 10.6, Protein 44.8

BEEF STEW WITH MASHED POTATOES



Beef Stew with Mashed Potatoes image

Sure, you could include potatoes along with other veggies in a beef stew. Or you could serve them on the side like this-mashed with cream cheese!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 14 servings, 1 cup each

Number Of Ingredients 12

1 Tbsp. oil
2 lb. boneless stewing beef, cut into 1-inch chunks
1 onion, chopped
3/4 cup red wine
1 Tbsp. cornstarch
1 Tbsp. cold water
3/4 cup KRAFT Original Barbecue Sauce
3/4 cup fat-free reduced-sodium beef broth
3 carrots, peeled, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1-1/2 lb. potatoes, peeled, diced and cooked
1/2 cup PHILADELPHIA Cream Cheese Spread

Steps:

  • Heat oil in large saucepan on medium-high heat. Add meat; cook 6 min. or until seared and browned, stirring occasionally. Add onions; cook 4 min. or until softened. Add wine; scrape browned bits from bottom of pan. Cook and stir 2 min.
  • Meanwhile, mix cornstarch and water in small bowl; add to pan. Add barbecue sauce and broth. Bring to boil; cover. Simmer on low heat 25 min. or until meat is tender. Add carrots; cook 10 min. Add peppers; cook 5 min. or until vegetables are crisp-tender.
  • Meanwhile, mash hot cooked potatoes with cream cheese spread until blended. Serve with stew.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 8 g, Protein 18 g

GROUND BEEF STEW OVER GARLIC MASHED POTATOES



Ground Beef Stew over Garlic Mashed Potatoes image

The gang's all here, so make dinner special with ground beef simmered in a delicious sauce and then topped with everyone's favorite-garlic mashed potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

1/2 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1 cup frozen mixed vegetables
1 can (14.5 oz) diced tomatoes, drained
1 jar (12 oz) beef gravy
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 1/3 cups water
2 tablespoons butter or margarine
1/2 teaspoon garlic salt
1/3 cup milk
1 cup Betty Crocker™ mashed potatoes
1 tablespoon chopped fresh parsley

Steps:

  • In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • In 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat. Stir in milk, dry potatoes and parsley just until moistened. Let stand about 30 seconds or until liquid is absorbed. Fluff potatoes with fork. Serve beef mixture over potatoes.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 1 g

BEEF STEW WITH POTATOES



Beef Stew with Potatoes image

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 50m

Yield 4

Number Of Ingredients 14

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

Steps:

  • Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
  • Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
  • Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
  • Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g

GROUND BEEF STEW OVER GARLIC MASHED POTATOES



Ground Beef Stew over Garlic Mashed Potatoes image

Make and share this Ground Beef Stew over Garlic Mashed Potatoes recipe from Food.com.

Provided by looneytunesfan

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb lean ground beef
1 small onion, chopped
1 cup frozen mixed vegetables
1 (14 1/2 ounce) can diced tomatoes, drained
1 (12 ounce) jar beef gravy
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1 (7 1/4 ounce) box instant roasted garlic mashed potatoes
2 1/2 cups hot water
1 1/3 cups milk
1/4 cup butter

Steps:

  • Brown ground beef and onion in large nonstick skillet until meat is thoroughly cooked and onions are tender. Drain excess fat if necessary.
  • Add mixed vegetables, tomatoes, gravy, marjoram and pepper. Bring to a boil. Simmer over low heat 8 to 10 minutes or until vegetables are tender.
  • Meanwhile, in medium saucepan, bring hot water, milk and butter to a rapid boil. Remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve stew over potatoes.

Nutrition Facts : Calories 550.2, Fat 22.8, SaturatedFat 12.6, Cholesterol 81.3, Sodium 943.2, Carbohydrate 65.3, Fiber 7.9, Sugar 6.6, Protein 24.5

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