Carrot / Beef Stew over Mashed Potatoes

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3 lbs potatoes, peeled, cubed
1 lb stewing beef
3 tbsp flour
6 carrots, peeled, sliced
2L beef stock (2- 900 ml cartons)
1\8 cup oil
1 onion
2-3 tbsp salt
1 tbsp pepper


Toss the beef in flour to lightly coat.

In a large pot:
-Carmelize onion and seer beef in oil until slighly blackened, 10 minutes
-beef stock and carrots
-season heavily with 2-3 tbsp salt and 1 tbsp pepper
--simmer 3 hours
-in a glass mix flour and cold water (to make gravy) 1:2 ratio and add to pot
-add 1 tsp "kitchen bouquet", continue to simmer 5-6 minutes

Meanwhile in another large pot:
Boil potatoes 20 minutes until tender
Mash to desired consistency
add 1\2 cup milk
2 tbsp butter

Serve stew over mashed potatoes with crusty bread!

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