Beef & Carrot Stew with Mashed Potato Topping

Directions

1. Rinse and dry all fresh produce, then prepare the potatoes by peeling them and cutting into even chunks.
2. Put the potato chunks in a small saucepan and cover with water; bring to a boil over high heat and cook until tender, about 10–12 minutes.
3. Peel the carrots, trim the ends, and dice into ½-inch pieces. Peel and finely dice the onion, then mince or press the garlic.
4. When the potatoes are near tender, drain most of the water and return them to the pot with a bit of the remaining water; add butter, salt, and pepper and mash until smooth.
5. Pat the beef dry and cut into 1-inch chunks; season with salt and pepper.
6. Heat a sauté pan over medium-high heat and brown the beef in a single layer, 4–5 minutes; transfer the browned beef to a bowl.
7. In the same pan, add butter if needed, then cook the onion, carrot, and garlic until the vegetables start to soften, about 3–4 minutes; stir in Worcestershire sauce, salt, and pepper.