chrissy teigen meals

Chrissy Teigen&#039;s amazing beef stew over cream cheese mashed potatoes.

Sleepy-Time Beef Stew & Cream Cheese Mashed Potaoes

olive oil

butter

beef

kosher salt and black pepper

onion

garlic (minced)

tomato paste

beef broth (plus more as needed)

Worcestershire sauce

sugar

carrots

celery

white beans, drained and rinsed

jalapeño (chopped (keep the seeds

bay leaves

red potatoes (skin on, halved)

kosher salt

butter,

heavy cream (at room temperature)

Lawry’s Seasoned salt (or

garlic

oz cream cheese

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 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 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 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 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.

ABOUT 45 MINUTES BEFORE THE STEW IS DONE, MAKE THE POTOATES.

This amazing recipe by Chrissy Teigen for Chicken Pot Pie soup is hearty, delicous and a meal you&#039;ll remember! Paired with buttery pie crust crackers that you&#039;ll never forget.

Chicken Pot Pie Soup with Crust Crackers

(8-ounces cold unsalted butter, cubed)

all-purpose flour (plus more for dusting)

fine sea salt

water

chicken broth

milk

(8-ounces unsalted butter,

garlic (about 3 cloves)

all-purpose flour

salt

black pepper (or more to taste)

potato

carrots (2 cups)

peas

pearl onions

deli ham (thinly sliced)

rotisserie chicken meat (cubed (3 cups))

heavy cream

Cube the butter and put back in the fridge to make it EXTRA cold. Coldness is key!

In a food processor, pulse the salt and flour until evenly mixed. Add in the cold butter and pulse until pea size pieces of butter remain, about 15 to 20 pulses. My dough didn’t get down to pea size pieces. At a certain point in pulses, I was scared I would over work the dough. I stopped once I felt the flour and butter were incorporated evenly, around 20ish pulses.

Sprinkle flour evenly throughout your work surface and add an extra pile of flour on the side. Turn the dough out of the food processor bowl. Add more flour if yours looks like mine below from your flour pile on the side. I had a little trouble at first, but added flour and it helped tremendously! Continue to turn the dough out until it looks like the right consistency.

Split the dough into two 5-inch discs and wrap in plastic. You can freeze one for later, it will last weeks if sealed tightly. I used both. Chill the dough in the refrigerator for 30 minutes. The dough will be good in the fridge for up to two days.

Preheat the oven to 375 degrees.

Place the dough on a piece of parchment paper. Sprinkle flour evenly on a rolling pin and roll out the dough into 12-inch rounds. It does not need to be perfect. Prick the dough all over with a fork. Place parchment paper with dough on it on a baking sheet and place in the oven. Back for about 30 minutes, until golden and crispy.

For the Crust Crackers

In a saucepan, combine the milk and broth and bring to a simmer and remain.

In a large soup pot, bring the heat to medium-high and melt the butter until foamy. I added in 1 medium chopped onion to add some flavor, since I was skipping adding in the pearl onions (I’m not a big fan). Add the garlic and cook until fragrant, about 1 minute while stirring frequently to avoid burning.

Reduce the heat to medium, and add in the flour. Cook while stirring, until foaming for 2 to 3 minutes. Whisk in the broth mixture slowly and add salt and pepper. Bring to a boil and reduce. Cook for about 5 minutes until the mixture has thickened.

Add the potato, carrots, pearl onions, peas, and ham and simmer for about 20 minutes until the potatoes are tender enough to easily put a fork through. Add in the chicken and cream and simmer for additional 5 minutes. Season with salt and pepper to taste and serve with the pie crust crackers.

For the Soup

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