Eat It

Instructions

1

Place the onions, carrots, celery, garlic and bay leaf in a slow cooker. Using kitchen twine, tie together the rosemary and thyme, and add to the slow cooker.
2

Generously season the beef with salt and pepper.
4

Working in batches, dredge the beef in flour. Shake off any excess and place the beef in the hot sautÃ© pan, browning all sides. Add the seared beef to the slow cooker.
5

Deglaze the pan with the red wine, loosening up all of the browned bits from the bottom of the pan. Add the mix to the slow cooker.
6

Add the Worcestershire sauce, beef broth and the diced tomatoes to the slow cooker, and season with salt and pepper to taste.
7

Cover and cook for 6 hours on high.
8

Remove the cover and continue to cook for an additional 2 hours, stirring occasionally, until the meat and vegetables are fork tender and the stew has thickened.
9

Make mashed potatoes using the remaining ingredients. Boil water, add cubed potatoes and cook til easily pierced with fork. Then strain potatoes and combine in mixer with butter, cream cheese, milk and salt to taste.