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Beef Stew in a Nest of Whipped Carrots and Potato: Date Added: 19 Mar 2012
Listed in: Entrees
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Beef Stew in a Nest of Whipped Carrots and Potato

The simple method of browning the beef, then cooking the vegetables in the beef drippings along with the tomato paste and balsamic vinegar makes the gravy in this stew intensely flavorful. Allow the meat to cook until it is "fork tender" and serve it in a nest of colorful whipped carrots with potatoes, no one will know this is health food. Serve with bright green peas as pictured here, or with cooked green beans.
6 servings
For Stew
2 tbsp olive oil
2-3 lbs beef chuck, cut into 2-inch pieces, dry seasoned with salt and pepper
2 carrots, peeled and chopped (This will make about 1 to 11/2 cup.)
3 celery ribs, chopped (This will make about 1 to 1 1/2 cup.)
1 onion, peeled and chopped
6 cloves garlic, peeled and chopped
3 tbsp tomato paste
1/3 cup balsamic vinegar
1 bay leaf
2 sprigs of fresh thyme, leaves removed or 1 tsp dried thyme
1 cup red wine (Optional but delicious.)
2 cups low salt beef broth

For Potatoes
1 lb Yukon Gold potatoes
1 lb carrots
1/3 cup milk
2 tbsp butter or margarine
Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350 degrees.
2. In a large 6–8 quart pot that can go in the oven, heat 1 tbsp olive oil, divide beef into two batches, and add the first batch of beef to the pot. Cook about 5 minutes on medium heat, turning often until meat is browned on all sides. Repeat with next batch. Pour beef and drippings into a bowl and set aside.
3. Add remaining 1 tbsp oil, along with carrots, celery, onion, and garlic and cook vegetables for about 8 minutes, stirring once or twice. Push vegetables to the side of pot. Add tomato paste and stir in pan drippings. Add balsamic vinegar and cook in the center of the pot for 2 minutes more. Stir the vegetables into the tomato mixture, return the beef to the pot, add the bay leaf, thyme, red wine, and beef broth.
4. There should be enough liquid to just cover the meat. Add 1 cup of water if needed.
5. Cover and cook in preheated oven for at least 2 hours but no more than 3 hours.

For whipped mashed potatoes with carrots
1. Bring a large pot of water to a boil.
2. Peel and cut the potatoes and carrots into 1-inch chunks and add to the boiling water along with a ˝ teaspoon of salt. Boil for about 12 minutes until vegetables are tender when pierced with a knife.
3. Drain and pour into a bowl.
4. Add the milk and butter, and whip with an electric hand mixer on medium until well blended and smooth. Add a little more butter or milk if needed and season with salt and pepper for taste.

To Serve:
To serve make a “nest” out of the mashed potatoes with carrots below and fill with beef stew and enjoy.
Nutritional Information for Beef Stew:

calories 410
fat 14.5 g
saturated fat 4.4 g
cholesterol 135 mg
sodium 148 mg
carbohydrate 8.3 g
fiber 1.7 g
sugar 3.8 g
protein 48.7 g

Nutritional Information for Mashed Potatoes with Carrots:

calories 123
fat 4.2 g
saturated fat 2.6 g
cholesterol 11 mg
sodium 90 mg
carbohydrate 19.8 g
fiber 5.9 g
sugar 5.2 g
protein 2.5 g

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