This day, this week, this month, perhaps, has been less than ideal. I felt on edge about something and I can’t put my finger on it. However I love this blog because the entire process for me is therapeutic. I love to make pretty food that makes family and friends happy. The photography process is a fun artistic release and the entire editing part is mindless, yet rewarding and fun for me. Today felt particularly funny, so I was ready to dive into something with quite a process, which brought me to beef stew. I love what a man’s man meal this is, I feel like its something Americans have been eating for years. Good old mashed potatoes and a chunky stew filled with beef, what could be more simply delicious!?
You will need:
-3 Tablespoons Olive Oil
-1 Tablespoon Butter
-2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
-Salt And Pepper
-1 whole Onion, Diced
-3 cloves Garlic, Minced
-4 ounces, Tomato Paste
-4 cups or 1 quart Beef Broth
-Few Dashes Hot Sauce
-1/2 teaspoon Sugar
-4 whole Carrots, Peeled And Diced
-1 heaping cup of White Mushrooms
-3 celery sticks peeled and diced
-2 Tablespoons Minced Fresh Parsley
-5 pounds Russet Potatoes peeled
-1 package (8 Ounce) Cream Cheese, Softened
-1 stick Butter, Softened
-1/2 cup Heavy Cream
-1 teaspoon Seasoned Salt
-Salt And Pepper, to taste
Once the butter has melted add the beef, let both sides brown.
Add the onions and garlic to the pan, ahhhh, I just love that initial sizzle! Is it not sooooo rewarding?
Add a few dashes of hot sauce.
When I said a heaping cup of mushrooms I was not lying, I meant it.
After about an hour to an hour and a half of cooking add your vegetables, and keep the stew cooking.
Do half mashed potatoes, half stew and garnish with some fresh parsley, ahhhhh!