Marsala Beef Stew With Redskin Mashed Potatoes

For the stew

Season stew meat with salt and pepper. Heat olive oil in a dutch oven over medium heat. Add 1 tablespoon butter and stir quickly until melted. Place half the stew meat in the dutch oven and brown on all sides. Remove to a plate and repeat with the remaining beef.

Add mushrooms to the dutch oven and saute for 1-2 minutes, just until golden. Remove to a plate and set aside to add to the stew with the carrots during the last 30 minutes of cooking.

Add onions and garlic to the pan and cook for 3-4 minutes until soft. Return meat to the pan and sprinkle with the Au Jus mix. Add water and Marsala cooking wine and stir. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes.

Add carrots and mushrooms to the stew and continue cooking for 30 minutes or until the carrots are tender. For a thicker broth, mix 2 tablespoons cornstarch with 1/4 cup water and add to the stew; cook and stir for another minute or until the broth is thickened.

Redskin Mashed Potates

Wash potatoes and cut into quarters—no need to peel—and place in a large pot. Cover with water. Bring potatoes to a boil over medium heat and continue cooking until tender, about 15 minutes.

Drain potatoes and add remaining ingredients. Mash with a potato masher or hand held mixer until creamy, with some lumps remaining. Serve with beef stew.