As seen as on Chef Alli's Farm Fresh Kitchen, Thursday, January 2, 2014, WIBW 13 News This Morning News Segment, Sponsored by Kansas Farm Bureau
1
recipe beef stew (recipe below)
1
batch mashed potatoes (recipe below)
Your
favorite 12 inch cast iron skillet
Melted
butter, for crisping potatoes
Freshly
minced parsley, for garnish
Beef Stew
3
Tbs. olive oil
1
Tbs. butter
2
lbs. beef stew meat
1
medium onion, diced
½
tsp. paprika
4
garlic cloves, minced
3
Tbs. tomato paste
1
Tbs. Worcestershire sauce
12-16
oz. bottle beer
4 -6
cups beef broth
2
tsp. sugar
Kosher
salt and freshly ground black pepper, to taste
4
new potatoes, cubed
4
carrots, sliced
2
Tbs. flour
In
large stock pot or Dutch oven, heat oil and butter over medium high heat ; when
oil is shimmering, add beef and brown on all sides. (Take care not to crowd beef in pan so that
it sears nicely.) Remove beef from pan
and keep warm.
Add
onions and paprika to pot, reducing heat to medium; cook onions until softened,
then add garlic and cook an additional minute.
Stir in tomato paste and Worcestershire and cook, stirring often, until
tomato paste is nicely browned, adding beer as needed to keep mixture from
sticking to the bottom of pan. Pour in
remaining beer, 4 cups broth, and sugar; season to taste with salt and
pepper. Return meat to pot and cover;
simmer over low heat for approx. 2 hours, or until meat is tender, adding more
broth as needed if liquid level gets too low.
Add
potatoes and carrots to the pot and continue simmer for an additional 30
minutes or until vegetables and meat are fork-tender. To thicken stew, remove 1 cup cooking liquid
and add four; whisk until smooth. Pour
flour mixture into the pot and simmer for additional 10 minutes, until stew
thickens nicely. Dish up and serve with
warm, crusty bread.
Mashed Potatoes
6-8
large russet potatoes, peeled, cubed and cooked until very tender, drained
2
eggs, beaten
1-2
tsp. freshly grated horseradish
Milk,
as needed
Salt
and white pepper, to taste
Mash hot potatoes; add eggs and horseradish, and milk, a small amount at a time,
until potatoes reach desired consistency.
Season to taste with salt and pepper.
To
create Shepherd’s Pie, place prepared beef stew into your favorite cast iron
skillet or deep casserole dish, leaving about and inch
of head space. Top warm beef stew with
prepared mashed potatoes, then brush with melted butter and sprinkle with
parsley. Bake, uncovered, in 350 degree
oven for approx. 25-30 minutes, or until hot throughout and top of pie is
golden and crusty. Serve at once!
Now
You’re Cookin’,
Chef
Alli