HOW TO MAKE SCALLOPED POTATOES FROM SCRATCH RECIPES

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BEEF STEW WITH POTATOES RECIPE - HOW TO MAKE SUNDAY NIGHT …



Beef Stew With Potatoes Recipe - How to Make Sunday Night … image

Tender beef stew with potatoes, carrots, root vegetables, and a side of mashed potatoes is the perfect Sunday night dinner.

Provided by Ree Drummond

Categories     comfort food    dinner    main dish    meat    soup

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 8 servings

Number Of Ingredients 19

3 tbsp. olive oil
1 tbsp. butter
2 lb. beef stew meat (chuck roast cut into chunks)
Salt and pepper
1 whole medium onion, diced
3 cloves garlic, minced
4 oz. tomato paste
4 c. low sodium beef stock or broth, more if needed for thinning
Several dashes Worcestershire
1/2 tsp. sugar
4 whole carrots, peeled and diced
2 whole turnips, peeled and diced
2 tbsp. minced fresh parsley
5 lb. russet potatoes, peeled
1 package (8-ounce) cream cheese, softened
1 stick butter, softened
1/2 c. heavy cream
1 tsp. seasoned salt
Salt and pepper, to taste

Steps:

  • For the Stew:
  • For the mashed potatoes:

POT ROAST CASSEROLE RECIPE - BETTYCROCKER.COM



Pot Roast Casserole Recipe - BettyCrocker.com image

Whether you’re starting from scratch or with a fridge full of pot roast leftovers, this casserole is easy to put together for a comforting meal. Made with a clever shortcut using Betty Crocker™ scalloped potatoes, this dish brings together all the savory flavors of pot roast in each hearty bite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

1/4 cup plus 1 tablespoon butter
1 cup chopped onions
2 medium carrots, cut into 1/4-inch slices (1 cup)
2 medium stalks celery, cut into 1/4-inch slices (1 cup)
1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 1/2 cups)
4 cups boiling water
1 cup milk
2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes

Steps:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
  • In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
  • Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 280 , CarbohydrateContent 32 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 6 g, ServingSize About 1 Cup, SodiumContent 870 mg, SugarContent 4 g, TransFatContent 0 g

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