Ingredients
For stew:
1 1/2 lbs. cubed stewing beef
1 10.5 oz. can Campbell’s Beef Broth (+1 can water)
1 can diced tomatoes (slightly drained)
3 cloves garlic (minced)
1 onion (chopped)
3-4 carrots (chopped)
1 C frozen peas
1 t Worcestershire sauce
3 T flour
3 T oil
1/2 t salt
1 t pepper
1 t dried parsely
1 bay leaf
For Mashed Potatoes:
3 large russet potatoes (peeled & halved)
3/4 stick butter
3/4 C milk
3 stalks green pepper (chopped)
1 t salt
1/2 t pepper
1/4 C shredded Parmesan cheese
Preparation
Cut the beef into small 1/2 inch cubes. Drudge the beef with four, salt & pepper. In a large saucepan, sear and brown the beef in oil. Move beef to crock pot and add broth, tomatoes, garlic, Worcestershire sauce, and bay leaf. Simmer on high for 2 hours. (I wait on adding remaining ingredients so they don’t break down during long cooking time). After 2 hours add onion and carrots. After 3 hours add peas. Simmer for total 4 hours.
Mashed Potatoes for topping: Boil potatoes in large saucepan until soft. Strain and mash with remaining ingredients except cheese.
Final Prep: Spoon stew into a shallow bowl and top with mashed potatoes. Sprinkle cheese on top and place under broiler to bring cheese to a light brown.
