Ingredients Jump to Instructions ↓

  1. 2 pounds beef stew meat, cut into 1-inch cubes

  2. 1 pound fresh mushrooms, halved

  3. 2 cups fresh baby carrots

  4. 2 medium parsnips, peeled, halved lengthwise and sliced

  5. 2 medium onions, chopped

  6. 1-1/2 cups beef broth

  7. 3 tablespoons tomato paste

  8. 1 tablespoon Worcestershire sauce

  9. 2 garlic cloves, minced

  10. 1/2 teaspoon ground cloves

  11. 1/4 teaspoon pepper

  12. 8 medium potatoes (2-1/3 pounds), peeled and cubed

  13. 2/3 cup sour cream

  14. 6 tablespoons butter, cubed

  15. 1 teaspoon salt, divided

  16. 1 cup frozen peas

  17. 2 tablespoons all-purpose flour

  18. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.

  2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.

  3. Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.

  4. Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings.


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