Ground Beef Stew With Mashed Potatoes

 

Ground Beef Stew with Mashed Potatoes

Ground Beef Stew With Mashed Potatoes

  • Servings: 4-6
  • Difficulty: Easy
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The idea for this dinner came from a conversation I had with my wife where we were reminiscing about the old days and the types of things we used to have for dinner. Now my wife, being born in Manchester England, had a lot of things that were typical in a British household…. Fish and Chips, Lamb Chops, Shepherds Pie just to name a few but there was one that stuck in my head and is the inspiration for this dish….. Ground Beef Gravy With Mashed Potatoes and it is something my late Mother-In-Law loved to make.

This recipe is my version of this old time favorite and I hope you enjoy it.

Cooks note: This is a budget friendly recipe. It fed 6 for less than $20.00.

Here’s how we do this one.

Shopping list:

  • 2 pounds Ground Beef
  • 3/4 cup Beef stock
  • 4 – 6 ounces Worcestershire sauce
  • 7 Yukon Gold Potatoes – peeled and cubed
  • 4 Garlic cloves – peeled and chopped
  • 1 medium White Onion – chopped
  • 1 26 ounce bag of frozen Mixed Vegetables
  • 1 28 ounce can Diced Tomatoes
  • 4 tablespoons Butter
  • 3/4 cups Milk
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of salted water cook the potatoes until just fork tender.
  2. While the potatoes are cooking brown the ground beef in a large frying pan.
  3. When browned remove the ground beef, drain the grease and add the onions and garlic and saute until the onions are translucent.
  4. Add back the beef and mix in the vegetables, tomatoes, Worcestershire, beef stock and salt and pepper. Cover and simmer for about 15 mins.
  5. Drain the potatoes and mash with the butter and milk.
  6. Plate the mashed potatoes and top with the stew.
  7. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time………

                           Bon Appetit 

Hunter’s Stew

Hunters Stew

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.

Paul Prudhomme

Hunter's Stew

  • Servings: 6-8
  • Difficulty: Easy
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Weather wise things around here have been bonkers. One day it’s almost short sleeve and shorts time and the next minute we have snow up to our armpits and it’s as cold as a Tax Collectors heart so when things get squirrely like this my heart says it’s time for Comfort Food and nothing says comfort like a tasty and filling STEW.

I picked this stew because it’s not one I have made before but as usual I have to add my own spin to it.

Here’s how we do this one.

Shopping list:

  • 1 1/2 pounds Sirloin Steak Tails
  • 1/2 pound Cipollini onions – peeled and left whole
  • 3 + 3 tablespoons Olive Oil
  • 4 Garlic cloves – rough chopped
  • 2 Carrots – peeled and rough chopped
  • 1 1/4 cups Long Grain and Wild Rice blend
  • 10 cups Beef Stock
  • 3/4 Madeira
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat your oven to 350°
  2. Heat the first 3 tablespoons of oil in a large  Dutch Oven
  3. Season the steak tails with salt and pepper and brown in the dutch oven. Remove to a separate plate.
  4. To the dutch oven add two cups beef stock and the Madeira wine and bring to a boil. Add the beef, cover and put in the oven for 1 1/2 hours on simmer.
  5. While the beef is simmering cook the rice by heating the remaining oil in a soup pot and add the rice and garlic stirring well and cooking for about 2 minutes. Add in the remaining beef stock and the carrots, bring to a boil then cover and simmer for one hour or until the rice is tender.
  6. Remove the beef from the braising liquid, cut into small bites and add back to the braising liquid along with the Cipollini onions.
  7. Add the rice mixture to the beef, mix well and simmer for about 10 to 15 minutes
  8. Serve with a nice crusty bread or crusty style dinner roll.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                          Bon Appetit