Beef Stew With Ghoulish Mashed Potatoes Recipes
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
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- 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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