1. Preheat oven to 400°. 2. Combine the beef stock and water in a saucepan; bring to a simmer. 3. Place the beef in a 13x9-inch baking pan; pour stock over beef; bake at 400° for 2 hours (recipe does not say to cover) or until beef is tender. 4. Remove beef from cooking liquid; cover and keep warm. 5. Strain cooking liquid through a sieve into a bowl. 6. Place a zip-lock bag inside a 2-cup liquid measuring cup; pour liquid into bag; let stand 10 minutes (fat will rise to the top). 7. Seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat. 8. Bring liquid to a boil; reduce to simmer. 9. Cook 20 minutes or until reduced to 1 cup. 10. Remove from heat and stir in thyme, salt, and pepper. 11. To make the potatoes: put the potatoes in a saucepan; cover with water. 12. Bring to a boil; lower heat and cook 12 minutes or until very tender. 13. Drain; return potatoes to pan. 14. Add in milk and next 3 ingredients. 15. Mash with a potato masher to desired consistency. 16. Cook 2 minutes or until heated through. 17. Serve with beef. 18. Serve sauce over beef; garnish with thyme. ---------------------------------------------------------------------------
Nutrition
Ingredients
