Ingredients
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- 1 1/2 pounds (680 g) boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1/4″ slices
- 8 ounces (227 g) white mushrooms, cleaned and roughly chopped
- 1 1/2 cups (217 g) frozen corn, thawed
- 3/4 cup (180 ml) low-sodium beef broth
- 6 tablespoons (100 g) tomato paste
- 2 teaspoons (10 ml) Worcestershire sauce
- 1 teaspoon (1 g) dried oregano
- 1 1/2 tablespoons (18 g) House Seasoning*
- 3 tablespoons (24 g) all-purpose flour
- 1 1/2 cups (240 g) frozen peas, thawed
- Salt and freshly ground black pepper, to taste
For the Mashed Potatoes:
- 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon (6 g) salt
- 1 cup (240 ml) milk, warmed
- 6 tablespoons (85 g) butter, melted
- 1 1/2 cups (6 ounces) shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
PLEASE CLICK THE ” > ” BUTTON BELLOW FOR THE DIRECTIONS TO MAKE IT
