Estouffade de Beef with Mashed Potatoes

Estouffade de Beef with Mashed Potatoes – Serves 6

Cooking Items

  • 3 lbs of stew meat
  • 2 tablespoons of regular or gluten free flour
  • 1 and 1/2 yellow onions, chopped
  • 3 carrots, chopped
  • 4 cloves of garlic, minced
  • 2 cans of diced tomatoes
  • 3 cups of white wine
  • 4 cups of beef stock
  • 4 tablespoons of olive oil
  • 3 tablespoons of fresh thyme and rosemary
  • 2 bay leaves
  • 3 tablespoons of fresh Italian parsley
  • 6oz of shiitake mushrooms
  • 1/4 cup of green olives
  • 1/4 cup of black kalamata olives
  • 2 tablespoons of kosher salt
  • 6 Yukon gold potatoes, peeled and chopped
  • 3/4 stick of butter, chopped into small pieces
  • 1/3 cup of whole milk
  • 1 head of roasted garlic, 4 cloves
  • 2 tablespoons of kosher salt and 1 teaspoon of white pepper

Directions

  1. Preheat your oven to 400 degrees. Cut off the top of your garlic and bake for 25 minutes.
  2. In a large dutch oven or heavy bottom stock pot, pour in your olive oil and in turns cook your stew meat over medium high heat. You want to brown each side then set aside in a bowl.
  3. Add your onions and minced garlic and cook for 5-8 minutes. Next your flour and stir so that all the flour is absorbed by the onions and garlic. Add your wine and bring to a boil. Reduce the heat to medium then add your tomatoes and beef stock then stir. Tie your, bay leaf, rosemary and thyme with some kitchen twine then add to the stock pot. Add your beef, kosher salt and mushrooms and bring to a boil.
  4. Reduce the heat and cook with the lid covered for about 1 hour.
  5. While the beef is cooking, add your potatoes and enough water to cover them by 1 inch to a stock pot and boil for 25 minutes. When the potatoes are ready transfer to a kitchen aid mixer. Add your butter, milk, 4 cloves of roasted garlic, salt and pepper and mix until smooth and all the chunks are gone. Taste to make sure the salt and butter is right.
  6. Transfer the potatoes back to your stock pot, cover and cook over low heat to keep warm. Stir every 5 minutes so you don’t form a crust or brown the potatoes.
  7. With 15 minutes left cooking for the beef, taste the broth for enough salt then add your green and black olives.
  8. Chop your fresh parsley, then serve with the potatoes, beef and topped with some fresh parsley.

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