Mike's Cider Beef with Smashed Cheddar Potatoes

Mike adapted this recipe from Rachael Ray (it's her mother's recipe - Edna) and made it for dinner tonight. It is a good, hearty meal and we really enjoyed it!

·2 TBS EVOO
·3 TBS butter
·2 lbs beef, shredded (we made a beef roast over the weekend and used some of the shredded beef from the roast)
·Salt and pepper
·1 medium onion, chopped
·Half a bag of baby carrots, chopped (or 2-3 medium carrots, peeled and chopped)
·4 TBS all purpose GF flour
·1 cup Simply Apple juice (or apple cider)
·15 ounces beef stock
·2 lbs potatoes, peeled and chopped
·1/2 cup skim milk
·1/2 cup sour cream
·2 cups shredded mild cheddar cheese
·3 TBS chopped chives

In a separate pot, boil potatoes in water and a dash of salt until potatoes are soft. Meanwhile, place EVOO and butter into a stew pot over medium-high heat. Let the butter melt and then add beef and cook for 2 minutes. Then add carrots and onion and cook for 5-7 minutes. Sprinkle veggies and meat with GF flour. Stir for 1 minute to assure flour mixes in with veggies and meat. Pour in apple juice and beef stock, stir for 1 minute. Cook until boiling. Once stew pot is boiling, simmer for 5 minutes or until veggies are soft. Remove from heat. Once potatoes are soft, drain potatoes and place potatoes in a large mixing bowl. Add milk, sour cream, and cheese and mash potatoes with a potato masher. Once mashed, add salt, pepper, and chives and mix. To serve, spoon the potatoes on a plate and pour stew over the potatoes.

I've also shared this recipe on: Seasonal Sundays