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2 lb Yukon Gold or Russet potatoes, peeled and quartered
1/2 cup milk
1/4 cup heavy cream (optional, for extra creaminess)
4 tbsp butter
Salt and pepper, to taste
Equipment Needed
Large Dutch oven or slow cooker
Potato masher
Knife and cutting board
Tongs
Measuring cups and spoons
Directions
Step 1: Sear the Beef
Season the beef with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and sear on all sides until browned, about 4-5 minutes per side. Set the beef aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, garlic, carrots, and celery. Sauté for 3-5 minutes, or until the vegetables are slightly softened.
Stir in the tomato paste, cooking for another minute to deepen the flavor.
Step 3: Add Liquid and Herbs
continued on the next page
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