Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Piping hot, flavorful, gorgeous, thick stew is perfect with mashed potatoes on Sunday nightor any night! Beef stew pioneer woman was cold and windy and shivery and frigid, and to psychologically withstand such things, I made Sunday Night Stew and mashed potatoes for dinner.
Now, Sunday Night Stew is very different from any other kind of stew. It’s different from any other kind of stew in that it can only—and this is absolutely vital—be made on Sunday night. If it is made on Monday night, then it automatically becomes Monday Night Stew, which, by virtue of the Law of Stew Weekday Exclusivity, would nullify its Sunday Night Stew status. Let me start over: I made stew last night. When I took my first bite, I experienced bliss. I hope you’ll give it a try this week. It was oh, so very good.
Only please do keep in mind that you will not be able to make the stew until next Sunday night. And if you do make it before next Sunday night, you will not be able to call it Sunday Night Stew. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate.
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes. Pour in the beef stock, stirring constantly. Add the beef back to the pot, cover the pot, and reduce the heat to low. 2 to 2 hours, add the diced turnips and carrots to the pot.
Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed! When the carrots and turnips are tender, stir in minced parsley.
Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end. Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed. Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot. Here’s what you need for the stew!
Start by salting and peppering the meat on both sides. Then, when the oil is hot, drop in a pat of butter. And turn it all over to the other side when it starts to brown. When it’s browned for a couple of minutes, remove the meat to a plate. Then throw in the rest of the meat and brown it, too. And stir it around for a couple of minutes to let it cook.