• Friedrich's Market


Amazingly slow-cooked tender beef with garlic mashed potatoes – comfort food at its best, and something you’ll want all year long!

STEW INGREDIENTS: 1 tablespoon oil 1 pound stew meat 2 cloves garlic, minced 1 onion, diced 1 carrots, peeled and diced 2 tbsp tomato paste 1 cube beef stock* (substitute 1 beer) 1 cup water* 2 tbps flour

salt & pepper 1/2 cup frozen peas 2 tbsp tarragon

1 tsp thyme

1 bay leaf

FOR THE GARLIC MASHED POTATOES: 2 lbs potatoes, peeled and quartered 4 cloves garlic 1/2 cup milk 4 tablespoons unsalted butter salt & pepper


  1. To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.

  2. Stir in milk, butter and salt to taste. Mash until smooth and creamy; set aside.

  3. Heat oil in a large pot or Dutch oven over medium heat. Coat beef with the flour, salt and pepper. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.

  4. Add garlic, onion, and carrots to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.

  5. Dissolve beef stock in 1c warm water. Add broth and herbs. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes. Or put everything in your crockpot.

  6. Stir in peas until heated through, about 1-2 minutes.

  7. Serve immediately with garlic mashed potatoes.

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1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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