BEEF STEW WITH GHOULISH MASHED POTATOES
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
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
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
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
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
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
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
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
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
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
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
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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BEEF STEW WITH "GHOULISH" POTATOES - TODAY.COM
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5/5 (175)Category Entrées
- Make the stew: Put the butter in a frying pan over medium heat. When the butter has melted, add the bacon, followed by the shallots. Cook until golden brown and transfer to a large baking dish. Add the beef to the frying pan, season with salt and pepper and cook until browned all over. Transfer to the baking dish. Add the mushrooms to the pan and cook for 2 minutes. Season to taste and transfer to the baking dish. Return the frying pan to the stove over medium heat and use a whisk to scrape off all the bits stuck to the bottom of the pan (this is where the flavor is). Pour in the Guinness and continue to whisk for another minute to deglaze the pan. Pour the Guinness and pan juices over the beef and vegetables in the baking dish. Add the bouquet garni, cover the baking dish and cook in the oven for 2 hours. Check the seasoning, remove the bouquet garni, and serve with roasted potatoes.
- While the stew is cooking, make the ghoulish potatoes: Place the potatoes in a saucepan (put the largest ones at the bottom) and fill halfway with water. Cover the pan and place over a high heat. When the water begins to boil, drain off about half, leaving just enough for the potatoes to steam. When the potatoes are cooked, after about 30-40 minutes depending on the size, peel (hold them in a tea towel) and place in a warm bowl. Mash the potatoes, gradually adding the warm milk. Season with nutmeg, then add a knob of butter and season to taste with salt and pepper.
- Place mashed potatoes in large re-sealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew, and pop 2 peas at the top end of the whipped potatoes to look like eyes.
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