Stew

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Stew — front of the card
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Stew — back of the card
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20 min active · 2 hr total · Serves 4 (times estimated)

Ingredients

  • 2 lbs beef, cut into 1-inch cubes
  • 2 tablespoons oil
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 bay leaf
  • 1 can beef bouillon
  • 1 cup water
  • 6 medium onions
  • 1½ cups sliced celery
  • 6 medium carrots
  • 2 cups hot mashed potatoes
  • ½ cup Parmesan cheese

Steps

  1. Brown the beef cubes in oil in a large pot or Dutch oven.
  2. Add the salt, pepper, bay leaf, beef bouillon, and water. Cover and simmer for 1 hour.
  3. Add the onions, celery, and carrots. Continue simmering for 30–35 minutes, or until the vegetables are tender.
  4. Pour the stew into a 1½-quart casserole dish.
  5. Combine the hot mashed potatoes and Parmesan cheese; spoon the mixture on top of the hot stew.
  6. Broil until the potato topping is lightly browned. Serve immediately.