Recipes
Beef Stew Shepherd-Style Potato Bowl
Uses: canned beef stew, Idaho potato, carrots, broccoli
Ingredients:
- 1/2 to 1 can beef stew, depending on appetite
- 1 medium Idaho potato, peeled or scrubbed and cubed
- 1/3 cup sliced carrots
- 1/2 cup chopped broccoli
- 2 tablespoons milk
- 1 margarine packet, about 5 grams
- Black pepper
- Small amount of salt only if needed
Instructions:
- Place potato and carrots in a saucepan, cover with water, and simmer until very tender, about 12 to 15 minutes. Add broccoli during the final 4 minutes.
- Drain well. Remove the broccoli and some carrots if you want visible vegetables, then mash the potato with milk, margarine, black pepper, and a small amount of salt.
- Heat the beef stew in a separate saucepan until steaming hot. Stir in the cooked broccoli and carrots.
- Spoon the mashed potato into a bowl and ladle the hot beef stew mixture over the top.
Good for: A shortcut shepherd-style dinner that turns canned stew into a cozy early-autumn bowl.
Optional: Spread the potato over the stew in an oven-safe dish and bake at 400°F for 10 minutes for a casserole-style version.