Slow Cooker Beef Stew over Mashed Garlic Idaho® Potatoes!

Want to instantly be happier? Then, get into your
kitchen now and cook something for someone you love!

Today I'm making my slow-cooker beef stew served over my

mashed garlic Idaho® potatoes. So easy and... So good!

It seems each time I post about how much I enjoy cooking with my collection
of Le Creuset Dutch ovens, I hear from readers who tell me that they would
love to own them too, but they don't know what they would do with them!

Of course, my answer is always the
same... You will use them to cook, Everything!

Because no matter what I'm cooking, (or baking, as is the case
whenever I create NKbread) my Le Creuset is the first thing I grab!

Even today... Even though I'll end up finishing my stew in my slow cooker!

The first step to my rich and savory beef stew is to cut
up a two pound chuck roast into one inch cubes...

Then, brown the meat on all sides with a generous dose
of fresh minced garlic and a few springs of thyme!

After the meat has browned on all sides, add six
stalks of celery and one whole white onion, chopped...

Then, add two'ish cups of beef stock and one can of tomato paste...

Stir to combine, then allow to simmer for ten
minutes while you prepare your slow cooker...

By the way... I always use Reynolds slow cooker liners for easy clean up!

After you remove the thyme sprigs, transfer beef and cooked garlic, celery
and onions to your slow cooker. Add five carrots cut into half-inch pieces...

And, add a pound of sliced mushrooms... Plus, all that rich sauce from your pot too!

I set my slow cooker on low for seven and a half hours and went shopping!

When we got home, just as the stew finished, I whipped up a
big pot of my delicious Mashed Garlic Idaho® Potatoes!

I promised to show you how I make them when I posted my
favorite Thanksgiving leftovers recipe here... So let's do it!

By the way... When I said I went shopping, I mean I visited
the Le Creuset outlet in Mebane... Where I found these goodies!

Anyway, peel three pounds of always perfect Idaho® potatoes and cut
them into 1-2" pieces. Bring 6-8 quarts of well-salted water to a boil. Then,
add 6-7 cloves of fresh garlic that you've peeled and your potatoes. Cook just
until potatoes are fork-tender. About 17-20 minutes over medium-high heat!

Using a strainer, transfer potatoes and garlic pieces to a large bowl
lined with paper towels to drain. Rinse stock pot and dry thoroughly...

Return cooked potatoes and garlic pieces
to stock pot over medium-high heat...

Salt and pepper to taste, then add 4-6 tablespoons
of unsalted butter cut into pieces. Like this...

Add 3/4 cups of whole milk...

Then mash potatoes using a hand masher. Remember, potatoes
are very sensitive to over mashing; therefore, to avoid ending
up with sticky, pasty potatoes, be careful not to over mash them!

So good!

Transfer potatoes to a serving dish and serve. Or, if you're like me...

Add a little extra butter, salt and pepper, cover your dish tightly
with aluminum foil and bake potatoes at 375º for 20-25 minutes!

Because baking perfectly mashed garlic

potatoes makes them extra light and fluffy!

Served with my beef stew or with your Thanksgiving turkey, I promise
this is a mashed potato recipe you'll come back to again and again!

As you have probably guessed by now, I have returned from my trip
home to California - And, I have tons of photos to share, so stay tuned!

In the meantime I send you my best wishes for a great week!