Sleepy-Time Beef Stew & Cream Cheese Mashed Potaoes

Step 1

Step One: In a large heavy-bottomed pot, heat the oil and butter over medium-high heat. Pat the meat dry with paper towels. Season half the meat well with salt and pepper, add to the pot, and sear without touching for 3 minutes. Then turn the pieces every few minutes, searing all over, until deeply browned on all sides, about 12 minutes total per batch. Move this first batch to a plate. If the pot is really dark after the first batch, splash in some water, scape up browned bits, and keep that with the seared meat. Wipe out the pot and continue with the remaining oil, butter, and meat (seasoning first).

Step 2

Step Two: Transfer the second batch of meat to the plate with the first batch of meat. Discard all but 3 tablespoons of the fat from the pot. Add the onion and garlic to the pot and cook, making sure to scrape up any last browned bits and stains from the bottom with a wooden spoon, 6 to 7 minutes. Add the tomato paste, again, scraping those browned bits, and cook until the tomato paste is a little rust colored, about 2 minutes.

Step 3

Step Three: Add the beef broth to the pot, scraping those last bits of brown up from the bottom of the pot one more time, then add the Worcestershire and sugar. Return the seared beef and any juices from the plate to the pot, bring to a boil, reduce the heat to a bare simmer, cover, and simmer over medium-low heat until the liquid thickens and darkens, about 2 hours.

Step 4

Step Four: Throw in the carrots, celery, white beans, jalapeño, and bay leaves. Cover and let simmer for another hour (if you can wait that long!). Season to taste with salt and pepper.

Step 5

Step Five: In a large pot, combine the potatoes with water to cover by 2 inches. Salt it well, bring to a boil, reduce the heat, and simmer until the potatoes are cooked, about 25 minutes. Drain well, return to the pot, and smash with one of those potato masher things until chunky. Stir in butter, cream cheese, and heavy cream. Add the seasoning salt and smashed roasted garlic (if using). Serve with the potatoes.