Ward off winter’s chill with this hearty stew and potatoes meal courtesy of Wynkoop Brewery—dine in or make it at home.
Beef Stew
Ingredients:
Mashed Potatoes
Ingredients:
Garnish
Ingredients:
Directions:
1. Prepare the Beef Stew: Start by cooking the ground beef or lamb in a large skillet over medium heat until it’s browned, then drain any excess fat. Begin adding the diced onion, carrots and minced garlic to the skillet, sautéing the mixture until the vegetables are softened, which should take about 5-7 minutes. Stir in the tomato paste and let it cook for an additional 2 minutes to deepen the flavor. Then sprinkle the flour over the mixture and stir well to combine, which will thicken the stew. Slowly pour in the beef broth, stirring constantly to prevent lumps, and then add Worcestershire sauce, thyme, rosemary, salt and pepper. Finally, allow the stew to simmer for 15 minutes until it thickens stir in the frozen peas and cook for another 5 minutes.
2. Prepare the Mashed Potatoes: While the stew is simmering, boil the potatoes in a large pot of salted water until tender. Then drain the potatoes and return them to the pot. Finally, add butter and milk or cream. Mash until smooth and creamy and season to your liking.
3. Assemble Shepherd’s Pie: Start by preheating the oven to 400°F. Ladle the beef stew mixture into individual cast iron bowls (or a large casserole dish if you prefer), then top the stew with an even layer of mashed potatoes. Place the bowls under a broiler until the top is golden brown and crispy.
4. Serve: Remove the cast iron bowls from the broiler and sprinkle chopped fresh rosemary for garnish. Finally, serve hot and enjoy.
