Potato-Topped Beef Stew Recipe
2 tablespoons vegetable oil
potatoes
water
1 1/2 ounce beef chuck
2 tablespoons all-purpose flour
salt, black pepper
1 package quartered cremini mushrooms
1 medium onion
2 carrots, garlic and red wine
Instructions:
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Toss 1 1/2 Ibs beef chuck for stew with 2 tbsp all-purpose flour and 1/4 tsp each salt and black pepper. Add to skillet and brown on all sides. 5 minutes. Remove from heat. Coat slow cooker with nonstick cooking spray. Add 1 pkg (8 oz) quartered cremini mushrooms, 1 diced medium onion, 2 sliced carrots, 2 cloves chopped garlic and 1/4 tsp salt. Stir in 1/2 cup each beef broth and red wine; add browned beef. Cover and cook on HIGH for 5 hours or LOW fro 7 hours. Scoop 1/2 cup liquid from slow cooker and whisk in 1 tbsp flour. Stir back into slow cooker along with 1 cup thawed frozen peas and 1 tbsp snipped chives. Cover and keep warm. Stir 1/4 cup warm water and 2 tbsp chopped chives into 3 cups mashed potatoes.
Dollop potatoes over stew.
Serving Size:
4-4 people
Estimated Calorie Count:
Total calories for the entire recipe: approximately 2760 calories
Per serving (1/6 of recipe): approximately 460 calories