Chrissy Teigen's Beef Stew & Cream Cheese Mashed Potatoes
Oooooo girl, this recipe for Sleep Time Stew by Chrissy Teigen is one of my all time favorite comfort meals! This recipe is out of Chrissy’s second cookbook called Cravings: Hungry for More, which I would totally recommend buying. It’s delicious, hearty and totally fulfilling for a cozy family dinner. It takes a bit of time to cook (about 3 and a half hours) but only about 40ish minutes of active cooking. I find this recipe to be very straight forward and incredible easy to make, so don’t be intimidated by the cook time! Just plan ahead and you’ll be just fine.
This recipe makes plenty for 8-10 people and heats up great for left overs the next day. It’s jammed packed with flavor and is an especially great winter time meal. The stew meat (beef chuck roast) required for this meal is very easy to find at any grocery store and usually is already pre-cut into small 2-inch chunks that is perfect for this beef stew. Give this recipe a shot, you won’t regret it! Make sure to follow me on Instagram (@daniellemsheppard) and tag me (and Chrissy of course) if you make this meal. I would love to see how it turned out!
DS Difficulty Rating: 2.5/5
Serves 8 to 10
Active Time: 40 Minutes
Total Time: 3 Hour and 30 Minutes
Author: Chrissy Teigen
Cookbook:Cravings, Hungry for More
MAKE THE STEW
Step One: In a large heavy-bottomed pot, heat the oil and butter over medium-high heat. Pat the meat dry with paper towels. Season half the meat well with salt and pepper, add to the pot, and sear without touching for 3 minutes. Then turn the pieces every few minutes, searing all over, until deeply browned on all sides, about 12 minutes total per batch. Move this first batch to a plate. If the pot is really dark after the first batch, splash in some water, scape up browned bits, and keep that with the seared meat. Wipe out the pot and continue with the remaining oil, butter, and meat (seasoning first).
Step Two: Transfer the second batch of meat to the plate with the first batch of meat. Discard all but 3 tablespoons of the fat from the pot. Add the onion and garlic to the pot and cook, making sure to scrape up any last browned bits and stains from the bottom with a wooden spoon, 6 to 7 minutes. Add the tomato paste, again, scraping those browned bits, and cook until the tomato paste is a little rust colored, about 2 minutes.
Step Three: Add the beef broth to the pot, scraping those last bits of brown up from the bottom of the pot one more time, then add the Worcestershire and sugar. Return the seared beef and any juices from the plate to the pot, bring to a boil, reduce the heat to a bare simmer, cover, and simmer over medium-low heat until the liquid thickens and darkens, about 2 hours.
Step Four: Throw in the carrots, celery, white beans, jalapeño, and bay leaves. Cover and let simmer for another hour (if you can wait that long!). Season to taste with salt and pepper.
ABOUT 45 MINUTES BEFORE THE STEW IS DONE, MAKE THE POTOATES.
Step Five: In a large pot, combine the potatoes with water to cover by 2 inches. Salt it well, bring to a boil, reduce the heat, and simmer until the potatoes are cooked, about 25 minutes. Drain well, return to the pot, and smash with one of those potato masher things until chunky. Stir in butter, cream cheese, and heavy cream. Add the seasoning salt and smashed roasted garlic (if using). Serve with the potatoes.
Step Six: Serve beef stew with the potatoes. And dunzo!
Sleepy-Time Beef Stew & Cream Cheese Mashed Potaoes
Chrissy Teigen's amazing beef stew over cream cheese mashed potatoes.
FOR THE STEW
5 tablespoons olive oil
2 tablespoons butter
2 pounds beef stew meat (chuck roast, cut into 2-inch chunks)
kosher salt and freshly ground black pepper
1 medium onion (cut into 1-inch dice)
4 cloves garlic (minced)
¼ cup tomato paste
4 cups beef broth (plus more as needed)
1 teaspoon Worcestershire sauce
½ teaspoon sugar
2 large or 6 small carrots (cut into 2-inch chunks)
2 celery stalks (cut into 2-inch chunks)
1 15-ounce can white beans, drained and rinsed
1 jalapeño (chopped (keep the seeds in if you can handle the spice-optional, but do it))
2 bay leaves
FOR THE POTATOES
5 pounds red potatoes (skin on, halved)
kosher salt
8 tablespoons 1 stick butter, cut into chunks, at room temperature
½ cup heavy cream (at room temperature)
1 teaspoon Lawry’s Seasoned salt (or to taste)
2 cloves roasted garlic (if using, see page 107 in cookbook)
8 oz cream cheese
Step One: In a large heavy-bottomed pot, heat the oil and butter over medium-high heat. Pat the meat dry with paper towels. Season half the meat well with salt and pepper, add to the pot, and sear without touching for 3 minutes. Then turn the pieces every few minutes, searing all over, until deeply browned on all sides, about 12 minutes total per batch. Move this first batch to a plate. If the pot is really dark after the first batch, splash in some water, scape up browned bits, and keep that with the seared meat. Wipe out the pot and continue with the remaining oil, butter, and meat (seasoning first).
Step Two: Transfer the second batch of meat to the plate with the first batch of meat. Discard all but 3 tablespoons of the fat from the pot. Add the onion and garlic to the pot and cook, making sure to scrape up any last browned bits and stains from the bottom with a wooden spoon, 6 to 7 minutes. Add the tomato paste, again, scraping those browned bits, and cook until the tomato paste is a little rust colored, about 2 minutes.
Step Three: Add the beef broth to the pot, scraping those last bits of brown up from the bottom of the pot one more time, then add the Worcestershire and sugar. Return the seared beef and any juices from the plate to the pot, bring to a boil, reduce the heat to a bare simmer, cover, and simmer over medium-low heat until the liquid thickens and darkens, about 2 hours.
Step Four: Throw in the carrots, celery, white beans, jalapeño, and bay leaves. Cover and let simmer for another hour (if you can wait that long!). Season to taste with salt and pepper.
ABOUT 45 MINUTES BEFORE THE STEW IS DONE, MAKE THE POTOATES.
Step Five: In a large pot, combine the potatoes with water to cover by 2 inches. Salt it well, bring to a boil, reduce the heat, and simmer until the potatoes are cooked, about 25 minutes. Drain well, return to the pot, and smash with one of those potato masher things until chunky. Stir in butter, cream cheese, and heavy cream. Add the seasoning salt and smashed roasted garlic (if using). Serve with the potatoes.
Recipe reprinted from Cravings, Hungry for More: Copyright © 2018 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
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