thepioneerwoman4.4
Sunday Night Stew
Tender beef stew with potatoes, carrots, root vegetables, and a side of mashed potatoes is the perfect Sunday night dinner.
👥 8 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min🔥 Cook: 3h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●baking dish
- ●oven
📝 Preparation Steps
1
For the Stew:
2
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about ⏱️ 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Salt and pepper(8-ounce) cream cheese, softened1 packageSalt and pepper, to taste
3
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for ⏱️ 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
garlic, minced3 cloves(8-ounce) cream cheese, softened1 package
4
Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/⏱️ 2 hours to ⏱️ 2 hours.
5
After 1 1/2 to ⏱️ 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another ⏱️ 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
6
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
Salt and pepper(8-ounce) cream cheese, softened1 packageSalt and pepper, to taste
7
For the mashed potatoes:
8
Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about ⏱️ 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to ⏱️ 3 minutes to release as much steam as possible.
9
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Salt and pepper(8-ounce) cream cheese, softened1 packageSalt and pepper, to taste
10
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.
Nutrition Facts
calories
748 Calories
fat Content
39 g
fiber Content
7 g
sugar Content
9 g
sodium Content
1575 mg
protein Content
37 g
trans Fat Content
1 g
cholesterol Content
151 mg
carbohydrate Content
60 g
saturated Fat Content
20 g
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