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Fits-anywhere™
EverGood™
Family Sized
Premium Performance
Ingredients
For the Beef Stew:
2 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil (for searing)
1 medium onion, diced
3 carrots, peeled and sliced into rounds
2 celery stalks, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup dry red wine (optional, or use more broth)
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper, to taste
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and cubed
1/2 cup whole milk (or heavy cream for richness)
4 tablespoons unsalted butter
Salt and pepper, to taste
Directions
1. Prepare the Beef Stew in the Slow Cooker
Sear the Beef (Optional):
Heat olive oil in a skillet (or the sauté function if using a slow cooker with this feature) over medium-high heat.
Season the beef with salt and pepper, then sear in batches until browned on all sides. This step adds extra flavor but can be skipped if short on time.
Assemble in the Slow Cooker:
Add the seared beef to the slow cooker.
Top with onions, carrots, celery, and garlic.
In a bowl, mix the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the beef and vegetables.
Cook:
Cover and cook on low for 6-8 hours or
high for 3-4 hours, until the beef is tender and the vegetables are soft.
Thicken the Gravy:
In the last 30 minutes of cooking, stir in the cornstarch slurry to thicken the stew. Remove bay leaves before serving.
2. Prepare the Mashed Potatoes
Option 1: Using Bella StoreMore Cookware Set:
Place the potatoes in a large saucepan, cover with water, and add a pinch of salt.
Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot.
Add milk, butter, salt, and pepper. Mash until smooth and creamy.
Option 2: Using the Slow Cooker:
Add cubed potatoes to the slow cooker with enough water or broth to cover.
Cook on high for 3 hours or low for 6 hours, until soft.
Drain excess liquid, then mash the potatoes directly in the slow cooker. Add milk, butter, salt, and pepper, and stir until creamy.
3. Assemble and Serve
Spoon the mashed potatoes onto plates or bowls and top with the beef stew. Garnish with chopped parsley for freshness.
Tips for Success:
Add Depth of Flavor: A splash of balsamic vinegar or a teaspoon of sugar can enhance the stew's flavor.
Vegetable Variations: Add mushrooms, parsnips, or frozen peas in the last hour of cooking for variety.
Make-Ahead: Stew tastes even better the next day. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
