Short Rib Stew with Mashed Potato Ghosts

Method

Directions

1. 1
   To make the short rib stew, dredge the meat in the flour and reserve 1 tbsp of the flour. Heat oil over medium heat in large stockpot. Brown meat in a single layer, flipping it once or twice, until almost cooked through, 6-8 minutes. Reduce the heat if getting too brown.
2. 2
   Remove meat from the pan and add onions and 1 Tbsp. flour. Sauté onions for about 5 minutes until they begin to brown. Return meat to pot and add broth, tomato sauce, wine or juice, Worcestershire, salt and thyme. Bring to boil, reduce heat, and cover it. Simmer for 45 – 60 minutes.
3. 3
   Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender. Serve right away.
4. 4
   To make the mashed potatoes, bring a large pot that’s about half full of water to a boil. Peel and cut the potatoes into 1-inch pieces. While the water is coming to a boil, add the potatoes, the garlic clove and about 1 tsp of the salt to the water and simmer for 10 – 15 minutes until the potatoes are fork-tender.
5. 5
   Drain the potatoes and garlic and return them to the pot over medium heat, shaking until any remaining water dries.
6. 6
   Transfer the potatoes and garlic to a large mixing bowl; add the butter, milk, thyme and remaining salt. Mash the potatoes or beat with an electric mixer on medium speed until they are just smooth.
7. 7
   To make mashed potato ghosts, put the mashed potatoes in a Ziploc bag, snip 1 inch off the bottom corner of the bag on the diagonal, and squeeze out the ghosts. Used small slices of black olives for the eyes.
8. 8
   Place mashed potato ghosts on top of stew and enjoy this spooky meal!