1 lb. bag of frozen vegetable blend (carrots, peas, and onions)
1/2 c. water
1-17 oz. package refrigerated cooked beef tips in gravy
2 t. Worcestershire sauce
6 cloves garlic
2 T. water
1 lb. Yukon gold or red potatoes, halved
2 T. EVOO
1/4 t. salt
1/4 t. ground pepper
2 T. fresh oregano leaves
Instructions
In a 4-quart Dutch oven combine vegetables and the 1/2 cup water. Bring to boiling over medium heat. Meanwhile, microwave beef tips according to package directions. Add beef and Worcestershire sauce to vegetables. Reduce heat to low. Cook, covered, for 5 minutes or until vegetables are tender.
In a small microwave-safe bowl combine garlic and the 2 tablespoons water; cover with vented plastic wrap. Microwave on 100 percent power (high) for 1 minute; set aside. In a large microwave-safe bowl microwave potatoes on 100 percent power (high) for 8 to 10 minutes; stirring once halfway through cooking.
Peel and mash garlic. Add garlic, olive oil, salt, and pepper to potatoes; mash. Divide potatoes among four dishes; top with stew and sprinkle with oregano.
Originally Submitted
10/13/2012
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