GOOD OL’ TIMEY BEEF STEW WITH HORSERADISH MAYO MASH

A classic reserved usually for the weekend that can be made any day of the week thanks to Hormel® Slow Simmered Beef Roast Au Jus doing most of the work. I traditionally add potatoes to this recipe, however, my taste-buds insisted instead upon a good, chunky mash—Horseradish Mayo Mash to be exact—using russet potatoes…skins on, thank you very much.

PREP/COOK TIME: 30 Minutes
Makes 2 Servings

INGREDIENTS

1 (15 Oz) Package – HORMEL® Slow Simmered Beef Roast Au Jus

1 Tbs – Extra Virgin Olive Oil

4 – Medium Carrots, Cut Diagonally (About 1 ½ - 2 inches)

1 Cup – Baby Bella Mushrooms, Sliced

1 (0.87 Oz) Packet – McCormick® Brown Gravy Mix

1 Cup – Water

1 Cup – Frozen Peas

2 Large – Russet Potatoes, Cleaned, Sliced

1 Tbs – Prepared Horseradish

3 Tbs – Mayonnaise

3 Tbs – Sour Cream

3 Tbs to ¼ Cup – Heavy Cream

3 Tsp – Kosher Salt

1 Tsp – Coarse Black Pepper

THE NITTY GRITTY

Microwave beef roast as directed on package; set aside.

Put potatoes in a medium pot, with 2 tsp of salt, cover with cold water and bring to a boil. Cook potatoes till tender, but firm (about 15 minutes).

Meanwhile, in a large non-stick pan, heat oil at medium high. Add carrots, season with ½ tsp salt and ½ tsp pepper; sauté for about 5 – 8 minutes. Add mushrooms; sauté for another 2 – 3 minutes. Add gravy packet; stir to coat. Carefully pour in au jus from beef roast; stir till gravy forms.

Roughly shred beef roast tips using two forks; add to pan. Add water and stir; cover and simmer for about 5 – 6 minutes, or till gravy reduces to desired thickness. Add peas and stir; cover and remove from heat.

Drain potatoes. Using the same pot, roughly mash spuds; leaving small bits and chunks. Add mayo, sour cream, horseradish and heavy cream; stir to combine. Season with salt and pepper to taste.

Serve stew over mash and enjoy!

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JANUARY 8, 2020