Beef Stew With Ghoulish Mashed Potatoes

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs beef stew meat, cut into 1-inch cubes
• 1 lb 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, peeled and cubed (about 2-1/3 pounds)
• 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

Recipe

• 1 in a 5-quart 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-inch hole in one corner. pipe ghost potatoes onto stew; garnish with reserved peas. yield: 6 servings.