Beef Stew with Ghoulish Mashed Potatoes

Beef Stew with Ghoulish Mashed Potatoes Recipe
Photo by Taste of Home™

Yield: 6 Servings

Ingredients:

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound fresh mushrooms, halved
  • 2 cups fresh baby carrots
  • 2 medium parsnips, peeled, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1-1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 8 medium potatoes (2-1/3 pounds), peeled and cubed
  • 2/3 cup sour cream
  • 6 tablespoons butter, cubed
  • 1 teaspoon salt, divided
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Directions:

  1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
  2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
  3. Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
  4. Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.
Originally published as Beef Stew with Ghoulish Mashed Potatoes in Halloween Party Favorites 2009

 

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