Crock Pot Beef Stew over Brown Butter Mashed Potatoes

22 Jan

Yo, yo, yo!!

So I asked you all on Facebook last week, what kind of recipes you would like to see on Miss Delish over the next few weeks. The vast majority of the responses were “crock pot recipes!” or “slow cooker meals!” Being that those are the same thing, sounds like almost all of you are on the crock pot bandwagon right now.

Preparing meals in a crock pot is an amazing time saver and especially at this time of year, slow cooked meals like chilis, stews and soups, are just what you want at the end of a long day. It’s even better when those slow cooked meals all ready for you when you get home.

I had a whole bunch of ideas floating around in this head of mine, but I wanted to do a stew first and foremost. I had originally planned to make stew along with some buns for dipping, but then I was watching an episode of the chew and Michael Symon made a stew over brown butter mashed potatoes.

Um, what the what?

My life was complete at that moment. Michael Symon, you complete me.

I decided that I absolutely had to serve my stew over brown butter mashed potatoes, so that’s what I did. Cause life is too short to NOT eat brown butter mashed potatoes.

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My, oh my. Let me tell you, this is the most rich and comforting dish you will ever eat. If you look up comfort food in the dictionary, there is a picture of stew over brown butter mashed potatoes. Just kidding, there isn’t. They’ve been ignoring my requests to add it. But it darn well should be! Either way, you need to make this, get it all ready the morning  of and turn the crock pot on, come home and prepare to be amazed. Or you can even get everything into the crock pot dish the night before, stick it in the fridge and then pull it out and turn it on in the morning. Easy peasy, especially for those that are not so morningly inclined.

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Whatever way you decide to do it, just make this ASAP because the longer you wait, the more you will regret not having this in your life.

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**Although I did use Michael Symon’s idea for the mashed potatoes, I didn’t actually use his recipe for the potatoes or the stew**


Crock Pot Beef Stew:

Serves 6

3 cups stew meat, chopped into 1 inch cubes

3/4 cup flour

1/2 cup olive oil

1/2 cup butter

3 carrots, peeled and chopped

1 celery stalk, chopped

1/2 large sweet onion, chopped

4 cloves of garlic, minced

1 tbsp Worcestershire sauce

4 cups beef broth

1 bay leaf

2 tbsp tomato paste

1 cup frozen peas

salt and pepper

1/4 cup chopped fresh parsley

Brown butter mashed potatoes (recipe below)


Season the beef generously with salt and pepper and in a large bowl or ziplock bag, toss the beef with the flour and set aside. In a large pan (cast iron if you have it) heat about 1/3 of the olive oil and a tbsp of butter over medium high heat until melted and bubbly. Add about 1/3 of the meat to the pan and brown, about 2 minutes per side. Remove from the pan and add to the crock pot dish. Repeat with the other two batches of meat, adding another splash of oil and butter until all the meat is browned. Leave the pan over the heat and add the remaining butter and the excess flour you have leftover, stir with a spatula to scrape up any brown bits. Pour this mixture into the crock pot as well.

Now add the carrots, celery, onion, garlic, Worcestershire sauce, beef broth, bay leaf and tomato paste to the pot. Give it a good stir and then set it to 8 hours on low.

Once the cooking is done, check the seasonings and adjust if needed then add the peas and half the parsley to the stew and give it a good mix. The flour should have helped to thicken it to the perfect consistency but if not you can always add a roux (flour and water) and then cook it a little longer.

Serve over brown butter mashed potatoes (recipe below) and garnish with a sprinkle of the remaining parsley, enjoy!

Brown Butter Mashed Potatoes:

Serves 6

6 large russet potatoes, peeled and diced into cubes

3/4 cup salted butter

1/2 cup hot milk

salt to taste

In a large pot, add the diced potatoes and cover with cold water. Set over high heat and bring to a boil. Reduce the heat to medium high and continue boiling for 18-20 minutes until fork tender. While you are cooking the potatoes, set a small pot over medium heat, add the butter and heat until melted and bubbly, at this point you will want to watch it as it goes quickly. Once the butter turns a light golden brown color, and little brown bits begin forming on the bottom of the pot, remove from the heat and begin whisking. Whisk until the butter is cooled slightly, about 2-3 minutes. It should now be a deep golden color. Set aside. Once the potatoes are cooked, drain and add back to the pot to steam.

Begin mashing the potatoes until smooth, then add about half of the butter, mash again, half of the milk, mash again and then repeat with the rest of the butter and milk. Mash until very smooth. Season to taste with salt.



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