Sunday Night Stew

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• STEW
• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
• Salt And Pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight Tomato Paste
• 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
• Several Dashes Worcestershire
• 1/2 teaspoon Sugar
• 4 whole Carrots, Peeled And Diced
• 2 whole Turnips, Peeled And Diced
• 2 Tablespoons Minced Fresh Parsley
• Mashed Potatoes
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the beef chunks dry and season them with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches, about 8 minutes total. Set the beef aside.

2. Lower the heat to medium and melt the butter in the same pot. Add the diced onion and cook about 5 minutes until soft, then add the minced garlic and cook 1 minute more.

3. Stir in the tomato paste and sugar and cook 2 minutes. Pour in the beef stock or broth, scraping up the browned bits, then add the Worcestershire and return the beef with its juices. Bring to a simmer.

4. Cover the pot and bake at 325°F (163°C) for 90 minutes. Add the carrots and turnips, cover again and bake 60 minutes more until the beef is fork-tender and reaches at least 145°F (63°C) inside. Let rest 3 minutes. Thin with more stock if needed.

5. While the stew bakes, peel the russet potatoes and cut them into chunks. Cover with a pan of cold water, add a pinch of salt, boil about 20 minutes until fork-tender, then drain well.

6. Mash the hot potatoes with the softened cream cheese, softened butter, heavy cream, and seasoned salt until smooth. Season with salt and pepper to taste.

7. Stir the minced parsley into the stew and adjust the salt and pepper. Serve the stew over or alongside the mashed potatoes.