Ingredients

The following ingredients have 8 Servings
  • 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes (680 g )
  • 3 cloves garlic (minced)
  • 4 medium carrots (peeled and cut into 1/4" slices)
  • 8 ounces white mushrooms, cleaned and roughly chopped (227 g )
  • 1 1/2 cups frozen corn, thawed (217 g )
  • 3/4 cup low-sodium beef broth (180 ml )
  • 6 tablespoons tomato paste (100 g )
  • 2 teaspoons Worcestershire sauce (10 ml )
  • 1 teaspoon dried oregano (1 g )
  • 1 1/2 tablespoons House Seasoning* (18 g )
  • 3 tablespoons all-purpose flour (24 g )
  • 1 1/2 cups frozen peas, thawed (240 g )
  • Salt and freshly ground black pepper (to taste)
  • 2 1/2 pounds russet potatoes (peeled and cut into 2-inch pieces)
  • 1 teaspoon salt (6 g )
  • 1 cup milk, warmed (240 ml )
  • 6 tablespoons butter, melted (85 g )
  • 1 1/2 cups shredded cheddar cheese (6 ounces )
  • Salt and freshly ground black pepper (to taste)

Instruction

  • Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.
  • In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine.
  • Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours, until the beef is tender.
  • To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt.
  • Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
  • Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.
  • Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
  • In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
  • Add the peas.
  • Adjust the seasonings to taste with salt and pepper.
  • Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.
  • Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.