Beef Stew With Mashed Potatoes Recipes

BEEF STEW OVER MASHED POTATOES

Beef Stew over Mashed Potatoes image

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 Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 cup frozen mixed vegetables (from 12-oz bag)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 jar (12 oz) fat-free beef gravy
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 1/3 cups water
2 tablespoons light stick butter
1/2 teaspoon garlic salt
1/3 cup low-fat (1%) milk
1 cup Betty Crocker™ mashed potatoes
1 tablespoon chopped fresh parsley

Steps:

In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, 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.
Meanwhile, in 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat; add milk. Stir in potatoes (dry) and parsley. Let stand about 30 seconds or until liquid is absorbed.
Fluff potatoes with fork. Serve stew over potatoes.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Fiber 2 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 820 mg

BEEF STEW WITH GHOULISH MASHED POTATOES

Beef Stew with Ghoulish Mashed Potatoes image

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

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
1 pound fresh mushrooms, halved
2 cups fresh baby carrots
2 medium parsnips, peeled, halved lengthwise and sliced
2 medium onions, chopped
1-1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground cloves
1/4 teaspoon pepper
8 medium potatoes (2-1/3 pounds), peeled and cubed
2/3 cup sour cream
6 tablespoons butter, cubed
1 teaspoon salt, divided
1 cup frozen peas
2 tablespoons all-purpose flour
2 tablespoons water

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 :

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