Beef Stew and Mashes Potatoes

A way that I think about cooking "off the cuff" is by not really measuring anything...so a rule to follow with my cooking is make it to taste the way you like it.

So I learned that if you add the potatoes into the beef stew while it is cooking the potatoes, they will get grainy.  If you make mashed potatoes and then top them with the stew it is WAY better.

Beef Stew
A big slab of beef...chuck roast...as big as you like it
Salt/Pepper
Garlic...I use about 3 TBSP. (more or less as you like)
Large onion
5 large carrots
2 boxes of beef stock
2 packets of KNORR brown gravy mix

Here is the best way to make this work...you should set aside 3-4 hours

Pat the meat dry on both sides. Sprinkle with salt and pepper

Pour oil in a pan and let it get screaming hot.  Place the meat in the pan and let it brown up...flip and repeat

Slice the onion, roughly, most of them will dissolve and melt away.  Place them around the meat and let them cook for a few minutes.

Cover the beef with beef stock.  Bring to a boil and then reduce to a simmer.  (ON MY STOVE IT IS A 4) Add the garlic and then cover. 

***NOW COMES THE WAITING GAME.  YOU REALLY SHOULD COOK THIS FOR 3-4 HOURS. ADD MORE LIQUID AS IS NEEDED.***

Once the beef is nice and tender, add in the carrots and let them cook until tender.

Mix the gravy with a little water in a coffee cup, this will prevent lumps.  Pour in the pan and bring back to a boil.

Potatoes
1-2 small red potatoes
Salt and Pepper
Butter
Cream
Parmesan Cheese

Boil the potatoes

Drain the potatoes and smash them

Add the butter, cream and salt and pepper to the taste and consistency that you prefer

Add Parmesan Cheese and stir