Enjoy this hearty and filling beef stew during this holiday season! Nothing welcomes the cold weather and cozy pajamas then a good stew. We used Guinness beer to give the stew a unique hearty flavor. This can be substituted with two more cups of beef broth.
In a large skillet heat 1 tablespoon of oil over medium-high heat.
Take the ground beef and make little flat patties and sprinkle with salt and pepper.
Place the mini beef patties into the large skillet and brown both sides. About 3 minutes each side.
Once browned on all sides, transfer to a plate and set aside.
In a large deep sauté pan, heat remaining tablespoon of oil.
Add the mushrooms, onions and garlic and sauté, stirring occasionally until tender/browned; about 6 minutes.
Sprinkle over the mixture the flour, salt and pepper and stir frequently until well mixed; about 1 minute.
Add the Guinness beer, beef broth, Worcestershire sauce and beef into the sauté pan.
Bring to a small simmer and cover for 20 minutes.
Add the frozen peas and increase the heat to medium-high.
Stirring occasionally until the stew starts thickening; about 5-10 minutes.
Plate and garnish with fresh parsley.
Bring a large pot of water to boil. Fill water to be enough to cover the potatoes entirely.
Wash and peel the potatoes.
Place the potatoes into the boiling pot of water and cover for about 30 minutes; until potatoes are tender.
Drain water and return potatoes to the pot.
Add soy milk, butter, salt, pepper, chives and dill.
Mash and mix all ingredients until smooth.
Cover and remove from heat.