Beef Stew over Mashed Potatoes

Ingredients

• 1.5 lb beef stew meat
• 2 lb potatoes
• 1 medium onion
• 2 medium carrots
• 1 cup red wine
• 2 cup beef broth
• 4 tbsp butter
• ½ cup milk

Instructions

1. 1

   Season the 1.5 lb beef stew meat with salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat and brown the beef in batches until deeply browned on all sides, about 8 minutes per batch. Remove and set aside.

2. 2

   In the same pot, add the 1 sliced onion and 2 chopped carrots. Cook over medium heat until softened and lightly golden, about 6 minutes.

3. 3

   Pour in the 1 cup red wine, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 5 minutes.

4. 4

   Return the beef to the pot, add the 2 cups beef broth, and bring to a boil. Reduce heat to low, cover, and simmer until the beef is tender, about 1.5 hours.

5. 5

   Meanwhile, peel and chop the 2 lb potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with the 4 tbsp butter and 0.5 cup milk until smooth. Season with salt and pepper.

6. 6

   Once the stew is done, taste and adjust seasoning. Serve the stew over the mashed potatoes, garnished with fresh herbs if desired.

Tools you’ll need

• large pot
• pot for potatoes
• masher

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