Tuesday, March 30, 2010

Beef and Mushroom Stew with Creamy Mashed Potatoes

This meal was very yummy, but I have decided that I am not good at making stewed meats (slow cooked, crockpot or not). I feel like they are always better when someone else makes them. Maybe it is because it takes so long to make, that by the time it is ready to eat I have been smelling it for so long that it is no longer appetizing.
These mashed potatoes were very yummy, you should make them soon!

Beef and Mushroom Stew
1 Pound Stew Meat
1 Tb Flour
2 Tb Butter
1 Tb Olive Oil
1 whole shallot
2 tsp minced garlic
1 package baby portabella mushrooms
1/2 cups red wine
1/2 can beef consomme
salt and pepper
1 spring fresh thyme or rosemary
1 more Tb flour

Mix 1 Tb flour into stew meat.


Heat butter and oil in pan on high heat.
Sear meat in 2 batches remove when browned and set aside.


Chop shallots and garlic.

Cook shallots and garlic in pan for 2 minutes over medium heat.

Add mushrooms and cook for 2 mins.

Pour in wine, consomme and extra 1/2 can of water.

Salt and Pepper stew.

Bring liquid to boil then add stew meat. Reduce heat to low.
Add rosemary sprig, cover and simmer for 30-45 minutes.

Mix 1 Tb flour with a little water and then stir it into stew to thicken. Simmer 10 more mins. Turn off heat and allow stew to sit for 15 minutes before serving.




Creamy Mashed Potatoes
4 Yukon Gold Potatoes
6 Tb butter
1/2 package Cream Cheese
1/4 cup Half and Half
Lawry's seasoning salt and Pepper to taste


Chop potatoes into like sized pieces.



Boil Potatoes for about 30 mins, until tender.


Drain Potatoes.

Return Potatoes to pan. Mash on low heat, allowing steam to escape before adding the other ingredients.




Add in remaining ingredients, taste to see if you need more salt.




Serve stew over mashed potatoes. Yummy!


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