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Sunday Night Stew

5.00 Mitt(s) 12 Rating(s)12 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 5

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Level: Easy

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Description

Piping hot, flavorful, gorgeous, thick stew is perfect with mashed potatoes on Sunday night…or any night!

Ingredients

  • 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
  • Several Dashes Worcestershire
  • ½ teaspoons 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
  • ½ cups Heavy Cream
  • 1 teaspoon Seasoned Salt
  • Salt And Pepper, to taste

Preparation

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

MASHED POTATOES

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

4 Comments

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Sarah Wolfe on 3.7.2014

I love this recipe! I’m going to make it tonight, and we’re going to pretend it’s Sunday! :-)

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April on 7.3.2013

We had a chili weekend here in Michigan so I made this stew. My husband and 16 year old son loved it….my son said that it was far the best that I’ve ever made:), thank you so much for sharing this recipe. I do have a question, I found that the turnips were a bit over powering in flavor, is the another type of root vegetable that can be used?

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Elizabeth on 2.24.2013

Just made this tonight. I didn’t have time for the simmering, so used the pressure cooker and it turned out delicious. I did the first steps, then added the meat AND carrots and turnips to the onion/tomato/garlic base with the stock and put on the lid. Cooked until it steamed, then turned to low for 15 minutes. I would add less broth for the pressure cooker next time-but just simmered it for a bit and “cooked off” some of the liquid. Oh, and I only had red potatoes-but just as tasty!

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Donna Browning on 2.3.2013

Just made this tonight. It was wonderful. The mashed potatoes were equally as delicious. So tender and flavorful. Thanks for sharing the recipe.

12 Reviews

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Camille on 9.14.2014

I had been waiting all summer to make this and FINALLY it got cool enough and I had a good excuse (Football) to make it. So good. It got rave reviews from everyone! I had never had turnips before, but I went with it. They turned out great! They really take on the flavor of the stew for the most part. I will make this crowd-pleaser again and again.

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Chrissy Witney on 7.16.2014

Holy. Moly. I activated an account on Tasty Kitchen *just* to write this review. It was SO FREAKING DELICIOUS. My daughters ate every bite (1 yr old, 3 yr old). Adding this to my recipe book!! Thank you so much for sharing. I did serve it with white rice instead of mashed potatoes since my girls aren’t a fan of mashed anything texture. Still delicious!

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Karen Riley on 3.24.2014

I absolutely love this recipe! My girls, who don’t care for stew, ate every bite and asked for seconds! The mashed potatoes are great too! This will be a regular recipe for me and my family.

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Sarah Wolfe on 3.7.2014

I absolutely love this recipe! I, however, replaced the turnips with red potatoes, but other than that, everything else paired well together!

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Elizabeth L. on 8.14.2013

This is great! Even my son who doesn’t like stew ate it with no complaints. :-)

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