Name: Somerset Stew with Cheddar & Parsley Mash Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: British
Ingredients: 1.5 lbs Somerset beef, cut into chunks; 2 tbsp vegetable oil; 1 onion, chopped; 2 carrots, diced; 2 garlic cloves, minced; 2 tbsp tomato paste; 2 cups beef broth; 2 sprigs thyme; 2 bay leaves; Salt and pepper, to taste; 4 potatoes, peeled and quartered; 1/2 cup milk; 1/4 cup butter; 1 cup shredded cheddar cheese; 1/4 cup chopped fresh parsley

Somerset Stew with Cheddar & Parsley Mash Recipe

Pooh Babbitt Modified: June 26, 2024

Photos of Somerset Stew with Cheddar & Parsley Mash Recipe

How To Make Somerset Stew with Cheddar & Parsley Mash

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Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours 20 minutes

Serves:

Ingredients

1.5 lbs Somerset beef, cut into chunks
2 tbsp vegetable oil
1 onion, chopped
2 carrots, diced
2 garlic cloves, minced
2 tbsp tomato paste
2 cups beef broth
2 sprigs thyme
2 bay leaves
Salt and pepper, to taste
4 potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the beef chunks and cook until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion, diced carrots, and minced garlic. Cook until the vegetables are softened.
Add the tomato paste and cook for an additional 2 minutes.
Return the beef to the pot and add the beef broth, thyme sprigs, and bay leaves. Season with salt and pepper to taste.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, until the beef is tender.
Meanwhile, cook the potatoes in a separate pot of salted boiling water until fork-tender. Drain the potatoes and return them to the pot.
Add the milk, butter, shredded cheddar cheese, and chopped parsley to the potatoes. Mash until smooth and creamy.
Serve the Somerset stew with a generous spoonful of cheddar and parsley mashed potatoes on top.