Beef and Vegetables Stew Before you start preparing this meal, please review the ingredients listed on this recipe and compare it with the items you received. If you feel anything is missing, please contact us at your earliest convenience. Servings: 4-6 Recipe Type: Main Dish Ingredients Stew Meat Chunks Balsamic Vinegar (optional) Stew Vegetables Yukon Gold Potatoes, peeled Mirepoix Mix (onions, celery, carrots, garlic) Butter Spice Mix Manufacturing Cream Beef Base Paste Corn Starch (optional) Canola Oil Instructions 1 Defrost the stew meat completely, coat in the spice mix, and allow meat to sit about 15-30 minutes. 2 In a large pot, add half the canola oil and heat oil on high heat. 3 Add the stew meat and brown it for about 5-7 minutes. You don’t want the meat to be fully cooked at this time. Remove from heat then set aside. 4 Add the remaining oil and heat. Add the package of the mirepoix mix (celery, carrots, onions, & garlic) and cook for about 3-4 minutes while stirring occasionally. Don’t throw out the container that the mirepoix mix came in. You will use it to measure and add water in the next step. 5 Add the meat and the beef paste. Fill up the container used in the previous step with water four times and add to pot. 6 Bring the pot to boil and then cover and reduce to medium heat and cook for 60 minutes. 7 Add the remaining vegetables (not the peeled Yukon potatoes) and cover and continue to cook for about 30 minutes on medium heat white stirring occasionally. As the vegetables cook and soften, it helps to release their flavors if you would break them down a bit with a wooden spoon while stirring. OPTIONAL: About halfway through (15 minutes later), you may want to add in the corn starch to thicken up the stew. Dissolve the corn starch in a little bit of water in a bowl, add to pot, then stir. (At this point, it is a good idea to make the mashed potatoes. See instructions below) 8 After the 30 minutes are up, reduce heat and remove cover. 9 Optionally add the balsamic vinegar. It adds an interesting tangy flavor to the stew. Instructions for Mashed Potatoes 1 Add peeled yukons potatoes to a medium pot with water about 1-2” higher than the potatoes. 2 Add a teaspoon of salt to the pot and bring to a boil. 3 Lower the heat to maintain a steady simmer and cover the pot partially and cook until potatoes are tender when tested with a metal skewer or fork (about 20 minutes) 4 Drain potatoes and transfer to a bowl. Add butter and mash with a potato masher or electric mixer until potatoes are starting to become smooth. 5 Add the desired amount of manufacturing cream and mix to your preferred texture. You may substitute milk or sour cream. Season with some salt and pepper. Other Notes Manufacturing Cream Ingredients - Cream (milk), Carrageenan, mono and diglycerides, polysorbate 80 Meal #: 38 www.wp-express.com.