Recipe courtesy of Simply Whisked
Prep time: 15 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 45 mins
1 tablespoon olive oil
1 pound beef stew meat
4 large carrots, peeled & chopped
1 parsnip, chopped (about 1 cup)
1 onion, chopped
2 cloves garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried parsley
1 large bay leaf
2 cups beef broth
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¾ cup frozen peas
¾ - 1 teaspoon salt
¼ teaspoon pepper
4 baking potatoes, peeled and chopped into large chunks
4 cloves garlic, smashed
5-6 tablespoons butter
3 tablespoons coconut milk
Brown the meat over medium-high heat in olive oil.
Add garlic, onion, carrots, parsnip and spices.
Cook for 5 minutes before adding beef broth.
Cover and simmer over medium-low heat for at least 2 hours.
After about 1½ hours, make mashed potatoes.
Boil potatoes in salted water for about 20 minutes or until fork tender.
Strain potatoes and mash with the butter and milk.
Mix the melted butter and flour together to make a roux.
Add the roux, peas and salt & pepper to the stew.
Raise heat to medium-high and continue to cook for ten more minutes.
Remove the bay leaf.
Serve the stew over the mashed potatoes.
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