Wednesday, 13 February 2013

3 Peppercorn Stew with Smashed Garlic Potatoes
I love beef stews!
They are fast and easy.
A few preparations and you have Sunday or any night dinner
I used a new sauce from Summer Fresh products to help with this dinner
3 Peppercorn Sauce definitely delivers with the pepper flavours. It has black, green and pink peppercorns in it. It produces a thick gravy with it's addition of cream and beef stock.
While I was eating this stew I would get a nice crunch of peppercorn in my mouth!
It is not hot or overly spicy but, I really love the extra gravy I had to use on my garlic infused mashed potatoes.

3 lb cubed, stewing beef ( IE: short rib, chuck, blade)

1/2 cup chopped fennel or celery

1 lg. carrot, peeled and cut into large chunks

1 med. onion, diced

1 cup sliced button mushrooms

1 green or red pepper, seeded and cut into large chunks

1 cup red wine

salt & pepper to taste

1  tsp  dried oregano

2 cloves garlic, smashed

1/2 container of 3 Peppercorn Summer Fresh Sauce

vegetable oil

In a preheated med. size skillet brown the meat in 2 tbsp. oil until all sides are golden brown and caramelized. Place pieces in a Crock pot or Dutch oven. 

Add another 2tbsp of oil if needed to the pan and sauté all of the vegetables and garlic for 5 min until slightly softened, season to taste lightly.

Add vegetables to the pot.  Pour wine into the pan and deglaze, swirling the mixture to loosen any sticky pieces left on the bottom.  Tip this mixture over the meat and vegetables. Sprinkle the herbs over top and place on lid. 

Cook in a preheated 325F oven for 3 hrs or in a Crockpot on high for 4 hrs or low for 6-8hrs. Crockpot time depends on your schedule

I hour before stew is ready, tip in the Peppercorn sauce and stir into the stew. Cover and continue cooking.  This will thicken, giving you a creamy, tasty gravy.

 Smashed Garlic Potatoes


3 lb peeled, quartered potatoes

1 1/2 cup milk

3 tbsp butter

1 tsp salt or to taste

4 cloves garlic, peeled and minced


In a pot large, enough to hold the potatoes, add enough water to barely cover. Bring to a boil on high heat.  Immediately turn the heat to medium, (#5-6} and continue cooking until a fork easily pierces the potato.

Drain in a colander and set aside.

Meanwhile place milk , butter and garlic into the pot and back onto the burner on med. heat.  Cook for 5 min to soften the garlic.  This infuses the potatoes with a delicate garlic flavour.

Gently tip potatoes back into the pot.  Using a potato masher smash the potatoes, leaving some chunks for texture. Taste for seasonings and texture.  Be adventurous, add more butter or milk if you'd like. 

*If you are watching your calories substitute a non-dairy milk or broth!*

Scoop  a portion of mashed potato onto a plate and top with stew. 

Enjoy with love

Serves 4-6


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