New Recipe Challenge: Stewed Beef and Vegetables

The Challenge

     One of the most annoying aspects of my picky twosome is their potato issue.  Unless the potatoes are french fried, hash browned, or mashed; they are not interested.  I, on the other hand, love potatoes any way you want to make them.  
     I got into a beef stew mood on a recent rainy afternoon, but knew that I would spend the entire time at the table arguing with picky and pickier to eat the 2 pieces of potato I put into their bowl.  Although in a beef stew mood, I wasn't in a dinner table face off mood; so my craving got put on hold.
     A few days later, I was browsing Pinterest and saw a pin that featured a chicken stew sans potatoes served over mashed potatoes.  AWESOME!!!!  Why couldn't I do that with my beef stew recipe?  I could, and I did.  Here it is.

The Recipe

 

Stewed Beef and Vegetables

1 1/2 lbs. stew beef
2 T flour
2 T olive oil
1 lb. carrots, cut into bite size pieces
2 stalks celery, chopped
1 large onion, diced 
2 cloves garlic, minced or crushed
3 cups beef stock
1 T Worcestershire sauce
1 T each: sage, thyme, and oregano
1 bay leaf
3 T flour
1/2 cup water or extra stock

• Heat the oil in a skillet while coating the beef with 2 T flour.  Add meat to the skillet and brown all sides.
• Add the meat, veggies, stock, and seasonings to your slow cooker and cook on low for 6-8 hours.
• Whisk together 3 T flour and 1/2 cup of water or stock and stir into the stew to slightly thicken the liquid and cook for another 20 to 30 minutes.
• Serve over mashed potatoes.

Here is a delicious mashed potato recipe, but instant works too.  (If that's the way you roll.)

Garlic and Thyme Mashed Potatoes

2 1/2 lbs. Yukon Gold potatoes
1/2 cup butter
1/2 cup cream or half and half
2 cloves garlic, whole
2 T. thyme leaves
4 oz. cream cheese
salt and pepper to taste

• Peel and cut potatoes into large chunks and simmer in large pot until the potatoes are almost falling apart.
• While the potatoes are cooking heat the cream and melt the butter on low heat in a small pan.  Add the whole garlic cloves to the pan to let the garlic flavor infuse into the butter and cream.
• Drain thoroughly and return to the pot over low heat. Add the cream cheese to the potatoes and mash until smooth.  (I don't suggest using a mixer as the potatoes can get gummy.)
• Stir in the cream and butter mixture a little at a time until the potatoes are the right consistency for you. (make sure the garlic doesn't fall into the potatoes.) 
• Add thyme and stir in salt and pepper to taste.

The Results

     This was so scrumptious!  I'm not sure I will ever make traditional beef stew again.
     Bekah thought it was ok and ate most of what was in her bowl.  She said that she would eat it again.  Major breakthrough with Timmy.  This is the first time there wasn't a pile of onions left on the side of his plate when he left the table.  He ate them all!!!!

Have a Happy Family Dinner, Y'all!