Swiss Steak & Mashed Potatoes

Serves 6-8

Stew

• 2 TBS olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb. stew meat
• salt and pepper
• 6 large carrots, peeled and cut into 1/4 inch coins
• 4 C tomato or vegetable juice [such as V8]
• 3/4 tsp dried thyme
• 1 15 oz. can peas

In a large pot over medium heat, saute onions and garlic in olive oil, about 2 minutes.

Add stew meat and sprinkle with salt and pepper; brown meat completely.

Stir in carrots, vegetable juice, and thyme.

Bring to boil; cover and reduce to simmer for 1-2 hours.

Once meat is tender, stir in peas.

Taste and adjust seasonings.

Serve over mashed potatoes.

Mashed Potatoes

• 2 lbs. Idaho potatoes
• 3 TBS butter
• 4 oz. cream cheese
• 1 C whole milk
• salt and pepper to taste

Peel potatoes and rinse.

Cut into 1-inch cubes and place in a large pot.

Cover with cold water and sprinkle salt. 
Bring to boil, then reduce to simmer; cook until tender, about 20 minutes.

Drain completely with a strainer, then place back into large pot.

Mash potatoes with butter, cream cheese, milk, salt, and pepper until desired consistency has been reached.
Cover to keep warm. Serve with stew.