I never realized the magic of creamy ridiculous mashed potatoes at the bottom of a hearty pot of stew.
Seriously, anytime I have a soup or stew that calls for cubed potatoes. I'm gonna yell "screw you cubed potatoes!" and pour it over unbelievably creamy, buttery mashed potatoes.
Don't you just want to face plant into this???!!!! My mom and I did.
Here is the recipe. Head on over to Pioneer Woman to see the full step-by-step recipe and superior photography.
Salt And Pepper
Several Dashes Worcestershire
Salt And Pepper, to taste
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.