Beef Stew with Smashed Potatoes
by Carole on sailing vessel Androsian
Ingredients:
- 3 strips of bacon, chopped
- 1-2 cups of coarsely chopped onions
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 lbs (approx) of beef cut into 1" cubes (chuck, stewing,
etc)
- 2 bay leaves 2-3 large carrots cut into big chunks
- 2 lbs baking potatoes, scrubbed. If large, cut in
half, otherwise leave whole.
- 1 cup of grated sharp cheddar or Monterey Pepper Jack.
- Salt, Pepper
In pressure cooker, fry bacon until crisp. Transfer bacon
to bowl. Add onions and cook until softened slightly.
Add beef broth and stir to scrape up any browned bits on the bottom.
Add Worcestershire sauce, carrots, beef and bay leaves. Stack
the potatoes on top. Lock lid in place and bring to pressure for
20 minutes. Allow pressure to come down naturally.
Remove lid and lift out potatoes with a slotted spoon.
Place in large bowl. Mash very coarsely, mixing in cheese and bacon
bits. Season with salt and pepper.
Ladle stew into bowls, placing a large mound of potatoes in the
centre. Serves 4.
