- 3lbs. russet potatoes (4 large),peeled and cut into 1 1/2-inch pieces
- 1/2cup heavy cream
- 1/4cup milk
- 4tablespoons butter, cubed
- 1cup (4 oz.) shredded SWISS Gruyère cheese, divided*
- 3/4teaspoon salt
Beef and Vegetables
- 2lbs. boneless beef short ribstrimmed and cut in 1-inch pieces
- 1 1/2teaspoons salt
- 1/2teaspoon ground black pepper
- 3tablespoons olive oil, divided
- 1 large onion, diced
- 1cup diced carrot(approx. 3 med. carrots)
- 1cup diced celery(about 3 stalks)
- 2tablespoons AP flour
- 114.5 oz can fire roasted diced tomatoes, undrained
- 2tablespoons low sodium soy sauce
- 1tablespoon ketchup
- 1/2teaspoon chili powder
- 1/4tsp EACH dried oregano, dired parsly, paprika, salt, pepper
- 1/4cup heavy whipping cream
Beef: Preheat oven to 325 degrees F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Set aside.
After trimming beef, toss with 1 1/2 teaspoons salt and 1/2 teaspoon pepper while still on the cutting board.
Heat 2 tablespoons oil over medium high heat in a large skillet. Add beef and cook undisturbed for 3-5 minutes to brown on one side. Continue to cook, while stirring, for 5-7 minutes until nicely browned all over. Remove beef with a slotted spoon to baking dish and spread in a single layer. Cover and bake for 30 minutes at 325 degrees F.
Pour remaining juices from skillet into a 1 cup measuring cup. Add enough water to equal one cup. Set aside.
Vegetables: Add remaining 1 tablespoon oil to now empty skillet and heat over medium high heat. Add onions, carrot and celery; cook 5 minutes, stirring frequently. Sprinkle in flour and cook 1 1/2 minutes while stirring. Add garlic and cook 30 seconds.
Stir in tomatoes, soy sauce, ketchup and all remaining seasonings/spices. Bring to a boil then reduce to a simmer until thickened and most of the liquid is absorbed, about 10-15 minutes, stirring occasionally. Stir in 1/4 cup heavy cream. Set aside.
Potatoes: While vegetables are simmering, add potatoes to a large 5 quart saute pan/skillet and add water until it reaches about 1 inch up the sides. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 10-15 minutes or until very tender; drain. Add potatoes to bowl of electric or hand held mixer.
Heat butter, heavy cream and milk for 1 1/2 minutes. Slowly stream heated butter/cream mixture into potatoes while beating until light and fluffy (but do not overbeat). Stir in 1/2 cup cheese and 3/4 teaspoons salt. Set aside.
Assemble: After meat has baked 30 minutes, remove from oven and increase oven temperature to 425 degrees F. Spread vegetable mixture evenly over beef in baking dish. Spoon potato mixture over vegetable mixture; spread evenly. Sprinkle with remaining 1/2 cup cheese.
Bake at 425 degrees F, uncovered for 30-35 minutes or until beef is tender and top of potatoes are golden.
Remove from oven and let sit 10 minutes to set before serving. Top with freshly grated parsley.