Eoin Sheehan's Slow-Cooked Beef Stew on Creamy Mashed Potatoes
Ingredients
• 5-6 potatoes
• 2 tbsp butter
• 2 lbs beef stew meat
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried thyme
• 1 bay leaf
Method
1. In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Transfer the beef to the slow cooker (you could alternatively add the joint of beef straight into the slow cooker for a pulled beef dish)
2. Add the onions and garlic to the skillet and cook until softened. Transfer to the slow cooker
3. Add the carrots and potatoes to the slow cooker
4. In a separate bowl, whisk together the beef broth, red wine, tomato paste, flour, salt, pepper, thyme, and bay leaf. Pour the mixture over the ingredients in the slow cooker
5. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours
6. For the mashed potatoes: peel and cube the potatoes and and bring to the boil in a pot of water. Drain the water and mash with butter, milk, salt and pepper and garnish with fresh parsley or chives
7. Serve the rich thickened beef stew on the bed of mashed potatoes
