Ingredients: |
Ingredients: Mince:
1 lb lean ground beef
1 medium yellow onion, finely chopped
2 medium garlic cloves, minced
2 tbsp cornstarch
¼ c dry red wine
1 c beef broth (2 packages OXO Beef in 1 cup of water)
2 medium carrots, chopped into small pieces (around 5 cm)
1 c peas
2 tbsp Worcestershire sauce
Potatoes:
4 large russet potatoes, peeled and cut into quarters
2 medium dried bay leaves (optional)
1 tsp kosher salt
2 tbsp unsalted butter
½ cup whole milk
½ tsp pepper
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Directions: |
Directions:Mince:
1. Brown beef in a large skillet over medium-high heat.. Once beef starts to brown add onions to the skillet. Cook for a few minutes until onions soften, but not brown.
2. Add garlic and cook stirring for 1-2 minutes. Add wine and deglaze pan by scraping the bottom. Allow wine to reduce and evaporate by more than half.
3. Sprinkle cornstarch over beef and vegetables, and stir to fully coat ingredients (and avoid any cornstarch lumps).
4. Slowly add beef broth, starting with a tablespoon or two and gradually increasing quantity. Once broth is added, bring pot to a boil and reduce heat to low.
5. Simmer, uncovered for about 20 minutes, until sauce has thickened and reduced slightly. Add carrots, peas and Worcestershire sauce. Cook for 15-20 minutes, until carrots have reached desired tenderness. Season with salt and pepper.
Potatoes:
6. Place potatoes and bay leaves (if using) into a large sauce pan and cover with cold water. Add 1 tsp of salt and bring to a boil over high heat. Reduce heat to a strong simmer until tender.
7. Drain water and let potatoes air dry in the strainer (do not rinse!). Add milk and butter to pan and cook over low heat until butter has melted and milk has warmed.
8. Return potatoes to mean with milk and butter and mash until desired. |
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