Sunday Night Stew
- STEW
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
- Salt And Pepper
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 4 ounces, weight Tomato Paste
- 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
- 1/2 teaspoon Sugar
- 4 whole Carrots, Peeled And Diced
- 2 whole Turnips, Peeled And Diced
- 2 Tablespoons Minced Fresh Parsley
- Mashed Potatoes
- 5 pounds Russet Potatoes (peeled)
- 1 package (8 Ounce) Cream Cheese, Softened
- 1 stick Butter, Softened
- 1/2 cup Heavy Cream
- 1 teaspoon Seasoned Salt
- Salt And Pepper, to taste
- Produce
- Carrots, whole (4)
- Garlic (3 cloves)
- Mashed potatoes (1)
- Onion, whole Medium (1)
- Parsley, Fresh (2 Tablespoons)
- Russet potatoes (5 pounds)
- Turnips, whole (2)
- Meat
- Beef stew meat (2 pounds)
- Canned Goods
- Beef stock or broth, Low Sodium (4 cups)
- Stew (1)
- Tomato paste (4 ounces)
- Cooking & Baking
- Olive oil (3 Tablespoons)
- Salt and pepper (2)
- Seasoned salt (1 teaspoon)
- Sugar (1/2 teaspoon)
- Dairy
- Butter (1 Tablespoon)
- Butter (1 stick)
- Cream cheese (1 package)
- Heavy cream (1/2 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published January 14, 2013 (1 month ago).
59 people saved this recipe.
