Elsas Cider Beef With Cheddar Smashed Potatoes Recipes

ELSA'S CIDER BEEF WITH CHEDDAR SMASHED POTATOES

Steps:

• Preheat oven 375.
• Place Dutch oven over medium-high heat. Add EVOO and butter. Season beef with salt and pepper and add to pot. Brown all sides, about 6-8 minutes.
• Add carrots and turnips, and cook for 4-5 minutes. Add flour, stir to combine and coat.
• Add the apple cider and beef consommé' stir to combine. Bring to Boil, cover and place in the oven for 1-1 1/2 hours.
• Once the beef is about 3/4 of the way cooked (about 40-45 minutes in the oven) place the potatoes in a large sauce pot., cover with water by at least 1 inch and place over high heat.Once the water comes to a boil, add some salt and cook the potatoes until tender, about 15 minutes.
• Once the potatoes are tender, drain and return to the pot. Add the milk, sour cream, and the cheese. Smash with a potato masher to desired consistency. Season with salt and pepper and add the chives. Cover and reserve until you are ready to serve.
• When the beef is done. Remove from the oven. To serve, place a spoonful of potatoes in a wide serving bowl. Make a well in the middle of the potatoes and spoon the beef into the center.

ELSIE'S POTATOES

Steps:

• Cook and mash potatoes. Add all incredients, except butter and combine.
• Put into large greased casserole. Dot with butter. Bake, covered, at 350 for 30 minutes. If making ahead, cover and chill or freeze. Thaw before baking.

ELSA'S CIDER BEEF WITH SMASHED CHEDDAR POTATOES

Steps:

• Preheat the oven to 425°F. Place a large stew pot or Dutch oven with a lid over medium-high heat. Add the EVOO and butter. When the butter melts, season the beef with salt and pepper and add to the pot. Brown on all sides, 7 to 8 minutes total. Add the onions, carrots, and turnips, and cook for 5 minutes. Sprinkle the vegetables with the flour and stir to combine and coat, 1 minute. Stir in the apple cider and the beef stock, bring to a boil, cover the pan, and transfer to the oven. Braise the beef for 45 minutes. Once the beef has been in the oven for about 15 minutes, place the potatoes in a large saucepot with water to cover by at least 1 to 2 inches. Bring to a boil over high heat, then reduce the heat a bit, add some salt, and cook the potatoes until tender, about 15 minutes. When the potatoes are tender, drain them and return them to the pot. Add the milk, sour cream, and cheese. Use a potato masher to smash them to your preferred consistency. Season with salt and pepper and add the chives. Cover and keep warm until the beef is done. To serve, ladle the stew into shallow serving bowls. Make a well in the center and fill with the potatoes.