2 pound beef roast, trimmed
4-6 tbs canola oil
1 large onion
2 medium carrots
1 leek, white and light green parts only
1 celery stalk
3 cloves garlic
5 medium white mushrooms
5 cups beef stock
1 cup red wine
1/4 cup butter
1/2 cup flour
kosher salt/fresh ground pepper
Heat beef stock and keep hot on a back burner.
Chop vegetables and steak into approximately 1/4-inch dice. In a large pot over high heat, heat 1 tbs oil. Sweat onions, carrots, leek and celery. Add garlic and sweat, then add wine. Simmer to reduce liquid by 1/3.
Lightly season raw beef. In a large skillet, heat 1 tbs oil. Sear 1/4 of the beef at a time, transfer to a large bowl, and repeat, adding oil as needed. When beef is done, add mushrooms to pan and deglaze with a splash of wine. Transfer vegetables and mushrooms to bowl with beef.
In the pot used for the vegetables, melt butter over medium-high. Add flour and whisk vigorously to form a paste; about 1 minute. A few ladles at a time, add hot stock, whisking constantly. When a smooth gravy has formed, add meat and vegetables. Bring to a simmer, reduce heat and continue to simmer about 35-40 minutes. Season to taste.
For the mashed potatoes:
3 lbs Yukon Gold potatoes
1/4 cup butter
1/4 cup sour cream
kosher salt/fresh ground pepper
Peel and halve potatoes. Cook in salted water over high heat until potatoes are tender. Drain. Press through a ricer (or mash). Stir in butter and sour cream. Season to taste.
The dish may be assemble traditionally, in a baking pan, with the meat/vegetable mixture on the bottom, topped with mashed potatoes and baked at 350F until hot and bubbly.
Or place a ring mould (we used an appetizer-sized 2-inch ring) onto a serving plate, fill 2/3 with stew, top with potatoes, and gently lift ring.
nice fat gurdie 