Cherri's Kitchen
Cooler days need warm sustenance like soup or stew in this case. Start to finish this recipe takes 25 minutes. The use of the microwave cuts cooking time considerably.
Beef Stew and Garlic Mash
- 1 1 pound package frozen assorted vegetable blend (carrots, peas, and onions)
- 1 17-ounce package refrigerated cooked beef tips in gravy
- 2 teaspoons Worcestershire sauce
- 6 cloves garlic
- 1 pound Yukon gold or red potatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh oregano leaves
1) in a 4-quart Dutch oven (or 4-quart pot) combine vegetables and 1/2 cup water. Bring to boiling over medium heat. Meanwhile, cook beef tips according to microwave package directions. Add beef and Worcestershire to vegetables. Reduce heat to low. Cook, covered, for 5 minutes or until vegetables are tender.
2) In microwave-safe bowl cover garlic and 2 tablespoons water with vented plastic wrap. Cook on high 1 minute; set aside. I large microwave-safe bowl cook potatoes on high 8 to 10 minutes, stirring once halfway through.
3) Peel and mash garlic. Add garlic, olive oil, salt and pepper to potatoes; mash. Divide among 4 dishes; add stew. Sprinkle with oregano leaves.
Yield: 4 servings