Red Wine Beef Stew with Cheesy Potatoes

Step 1

Place potatoes In a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, 4 to 6 minutes or until nearly tender. Rinse potatoes with cool water.n

Step 2

Preheat oven to 375u0026deg;F. In a 12-inch oven-going skillet melt 2 Tbsp. of the butter over medium heat. Add carrots, celery, onions, and garlic; cook 5 minutes or until softened, stirring occasionally. Stir in mushrooms; cook 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Carefully stir in wine, mustard, and thyme. Bring to boiling; reduce heat. Simmer 3 minutes or until liquid is reduced by half. Stir in beef with gravy and broth; heat through.n

Step 3

Melt remaining 1 Tbsp. butter. Layer potato slices over meat mixture, overlapping slightly. Sprinkle with pepper. Drizzle with melted butter and sprinkle with cheese. Bake 20 to 25 minutes or until meat mixture is bubbly and potatoes are tender.n