Ingredients
- 2 pounds stewing beef
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 8 medium carrots (2-inch pieces)
- 2 medium yellow onions (thin wedges)
- 1 cup dry red wine
- 2 teaspoons fresh minced garlic
- 2 teaspoons salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 6 cups mashed potatoes
- 1 tablespoon grated Parmesan cheese
How to Make
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Step 1: Heat oven to 325F. Have a shallow 3 quart baking dish ready.
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Step 2: Coat meat with flour, shaking off excess.
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Step 3: Heat 1 tablespoon oil in a large heavy skillet over medium-high heat.
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Step 4: Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
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Step 5: Add carrots and onions to dish.
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Step 6: Mix wine, garlic, salt and herbs. Add and stir to distribute.
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Step 7: Cover tightly with lid or foil. Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
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Step 8: To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to 45 minutes until hot and bubbling).
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Step 9: Increase oven temperature to 425F.
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Step 10: Spoon mashed potatoes on stew and sprinkle with Parmesan cheese.
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Step 11: Bake 10 to 15 minutes longer until edges of potatoes are golden brown.
We hope you enjoy this recipe!
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