Beef
Stew with Ghoulish Mashed Potatoes Recipe
Kids
of all ages will be delighted with the seasonal twist on this hearty
beef
stew, which also features mushrooms and parsnips. Rich mashed potato "ghosts"
are piped onto each bowlful. The cook will love the convenient slow cooker
preparation.�Taste of Home Test Kitchen
6 Servings
Prep: 30 min.
Cook: 8 hours
Ingredients
2 pounds beef stew meat, cut into 1-inch
cubes
1 pound fresh mushrooms, halved
2 cups fresh baby carrots
2 medium parsnips, peeled, halved
lengthwise and sliced
2 medium onions, chopped
1-1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground cloves
1/4 teaspoon pepper
8 medium potatoes (2-1/3 pounds), peeled
and cubed
2/3 cup sour cream
6 tablespoons butter, cubed
1 teaspoon salt, divided
1 cup frozen peas
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a 5-qt. slow cooker, combine the first
11 ingredients. Cover and cook
on
low for 8-9 hours or until beef and vegetables are tender.
About 30 minutes before serving, place
potatoes in a large saucepan and
cover
with water. Bring to a boil. Reduce heat; cover and simmer for 15-20
minutes
or until tender. Drain. Return potatoes to pan; add the sour cream,
butter
and 1/2 teaspoon salt. Mash until smooth.
Set aside 12 peas for garnish. Add
remaining peas to the slow cooker.
Increase
heat to high. In a bowl, whisk the flour, water and remaining salt
until
smooth; stir into stew. Cover and cook for 5 minutes or until
thickened.
Divide stew among six bowls. Place mashed
potatoes in large resealable
plastic
bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew;
garnish
with reserved peas. Yield: 6 servings.
Beef
Stew with Ghoulish Mashed Potatoes published in Halloween Party
Favorites
2009 , p19
Beth Layman :)
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