Beef Stew & Cheesy Mashed Potatoes

Chefs, the cooler weather is upon us—so for dinner tonight, we’re filling our bowls with deliciously hearty beef stew. Our flavorful broth (simmered with spices, tomato and beef demi-glace, for exquisite richness) is brimming with beef and carrots, one of our favorite seasonal vegetables. We’re scooping savory, cheddar-infused mashed potatoes right on top, then finishing the stew with a garnish of fresh herbs. Classic comfort food doesn’t get more satisfying than this.

INGREDIENTS

• Beef Stew & Cheesy Mashed Potatoes with Carrots & Thyme
• 4  Top Round Steaks
• 2 oz  Cheddar Cheese
• 3  Carrots
• 1½ lbs  Yukon Gold Potatoes
• 1 bunch  Parsley
• 1 bunch  Thyme
• 4 Tbsps  Butter
• 3 Tbsps  Beef Demi-Glace
• 2 Tbsps  Tomato Paste
• 2 Tbsps  Crème Fraîche
• 3 Tbsps  Beef Stew Spice Blend (All-Purpose Flour, Garlic Powder, Yellow Mustard Powder & Sweet Paprika)

INSTRUCTIONS
Prepare the ingredients:

1. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and small dice the carrots. Pick the thyme and parsley leaves off the stems; discard the stems and finely chop the leaves, keeping the thyme and parsley separate. Medium dice the potatoes. Grate the cheese. Pat the beef dry with paper towels; chop into small pieces and place in a medium bowl. Thoroughly wash your hands, knife and cutting board after handling the beef.
2. .....................................

for full recipes please see : www.blueapron.com

Share this post