Ground Beef Stew Over Garlic Mashed Potatoes Recipes

BEEF STEW OVER MASHED POTATOES

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.

IRISH BEEF STEW

Steps:

• To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes. Serve immediately with garlic mashed potatoes.

GROUND BEEF STEW OVER GARLIC MASHED POTATOES

Steps:

• In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, 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.
• In 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat. Stir in milk, dry potatoes and parsley just until moistened. Let stand about 30 seconds or until liquid is absorbed. Fluff potatoes with fork. Serve beef mixture over potatoes.

GROUND BEEF AND VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

CREAMED GROUND BEEF OVER MASHED POTATOES

Steps:

• 1. Put the onions, garlic, and ground beef in a large skillet.
• 2. Cook until ground beef is no longer pink.
• 3. Drain excess fat, then add salt and peppers.
• 4. Remove to a separate bowl.
• 5. Melt butter in the skillet.
• 6. Add flour, salt and pepper.
• 7. Cook, stirring constantly over low heat for about two minutes.
• 8. Do not allow to burn.
• 9. Gradually add milk, stirring constantly after each addition and allowing to boil before adding more.
• 10. This results in a smooth sauce.
• 11. When all milk has been added, continue to stir constantly and bring to a boil.
• 12. Allow to boil for one minute or until sauce is thick, continuing to stir.
• 13. Remove from heat and stir into beef mixture.
• 14. Prepare mashed potatoes: Place potatoes in a pot with enough water to cover by about 1/2 inch.
• 15. Cook until potatoes are tender.
• 16. Pour off cooking water (or save for a terrific addition to breads).
• 17. Add butter and milk (or cream).
• 18. Mash to desired consistency.
• 19. Serve ground beef mixture spooned over the mashed potatoes.
• 20. Variations: Add one teaspoon of your favorite spice blend to make a new and exciting variation.
• 21. You can eliminate the cayenne pepper if you don\'t like spicy hot foods.
• 22. If you do, then please add more!

GARLIC LOVER'S BEEF STEW

Steps:

• Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

GROUND BEEF STEW OVER GARLIC MASHED POTATOES

Steps:

• Brown ground beef and onion in large nonstick skillet until meat is thoroughly cooked and onions are tender. Drain excess fat if necessary.
• Add mixed vegetables, tomatoes, gravy, marjoram and pepper. Bring to a boil. Simmer over low heat 8 to 10 minutes or until vegetables are tender.
• Meanwhile, in medium saucepan, bring hot water, milk and butter to a rapid boil. Remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve stew over potatoes.