Beef Burgundy with Skins-On Garlic Mashed Potatoes
Skins-On Garlic Mashed Potatoes
Prepare the beef: In a large nonstick skillet brown half of the beef in 1 teaspoon of the oil over medium-high heat; remove from skillet. Repeat with the remaining beef and another 1 teaspoon oil.Advertisement
In a 3 1/2- or 4-quart slow cooker place chopped onions, carrots, whole onions and garlic (see Tip). Sprinkle with tapioca. Place beef on top of the vegetables. In a medium bowl whisk together wine, broth, brandy, tomato paste, the dried thyme, the rosemary and pepper. Pour over all in cooker. Add bay leaves, tucking them down into the liquid.
Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours. Discard bay leaves.
During last 30 minutes of cooking time, prepare the mashed potatoes: In a covered large saucepan cook potatoes and garlic in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, salt and black pepper. Slowly beat in fat-free milk until potato mixture is light and fluffy.
Just before serving, in a large skillet cook mushrooms in the remaining 2 teaspoons hot oil over medium-high heat until browned. Stir mushrooms into beef mixture. Serve beef-mushroom mixture with mashed potatoes. If desired, sprinkle with fresh thyme.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
3 1/2 lean protein, 2 vegetable, 1 fat, 1 starch