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I love a hearty dish, and this is like the best meat and potatoes you ever ate. I use a mix of sweet potatoes and regular ‘ol white potatoes for the topping, but feel free to use just one or the other.
1½ pounds 80/20 ground beef
3 tablespoons olive oil
1 medium onion, diced
1 large stalk celery, chopped (½ cup)
2 large carrots, chopped (2 cups)
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ cup tomato paste
2 cups low sodium beef stock
2 teaspoons soy sauce
¼ teaspoon Worcestershire sauce
1 cup frozen peas
1 large white potato (1 pound), peeled and cut into ½-inch cubes
1 large sweet potato (1 pound) , peeled and cut into 1-inch cubes
¼ cup (½ stick) unsalted butter
½ cup whole milk
4 cloves roasted garlic*
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Special Equipment: 6 large ramekins
Cheese should be an essential part of your Thanksgiving dinner.
Dreamy "noods," but without the carbs.
The classic French beef stew, reimagined with an extra oomph of spice from gochujang, a Korean chile paste.
Presented in partnership with Wonderful Pistachios.
