Beef Marsala Stew over Fluffy Mashed Potatoes

Perfect for the crock pot, and just imagine the wonderful aroma you will get to inhale when you return home for dinner!!!
(serves 8)

For the stew:
2 T. canola oil, divided
2 lb. boneless chuck roast, trimmed and cut into 2" cubes, divided
1 t. kosher salt, divided
12 oz. cipollini onions
4 garlic cloves
2 T. unsalted tomato paste
1/2 cup plus 2 T. sweet Marsala wine, divided
1&1/2 cups unsalted beef stock
1 t. freshly ground black pepper
3 fresh thyme sprigs
8 oz. small button or crimini* mushrooms
4 large carrots, cut into 1" pieces
2 T. all-purpose flour
Thyme springs for garnish

Heat a large, heavy skillet over med.-high heat. Add 1 T. oil to pan; swirl to coat. Add half of beef; cook 8 mins. or until well browned, turning to brown on all sides. Place browned beef in a 6 qt. slow cooker; sprinkle wih 1/8 t. salt. Repeat procedure with remaining 1 T. oil, remaining beef, and 1/8 t. salt. Add onions to slow cooker. Add garlic to pan; sauté 1 min. Add tomato paste; cook 1 min., stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 mins. or until half of the liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top. Cover and cook on LOW for 7&1/2 hours. Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 mins. or until reduced to 2 cups. Stir in remaining 3/4 t. salt. Combine remaining 2 T. wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 min. or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs. Serve over fluffy mashed potatoes.

For fluffy mashed potatoes:
3 lbs. peeled russet* potatoes
1&3/4 cups warm whole milk
1&1/2 T. Kerrygold* butter
1 t. kosher salt

Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 mins. or until very tender. Drain. Press potatoes through a ricer or a food mill back into pan. Add milk, butter, and salt; stir vigorously with a whisk until butter melts.

"A word of encouragement can make the difference between giving up or going on."

Have FUN today!!

Love,

MM