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Ingredients
  • 1 ½ pounds boneless beef chuck roast trimmed & cut into 1-inch cubes
  • 3 cloves garlic minced
  • 4 medium carrots peeled and cut into ¼-inch slices
  • 8 oz white mushrooms cleaned & roughly chopped
  • 1 ½ cups frozen corn thawed
  • ¾ cup low-sodium beef broth
  • 6 tablespoon tomato paste
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 ½ tablespoon House Seasoning*
  • 3 tablespoon flour
  • 1 ½ cups frozen peas thawed
  • Salt and freshly ground black pepper to taste
  • 1 ½ cups shredded cheddar cheese
  • 5 to 6 cups Mashed Potatoes recipe follows or you may use leftovers
  • subheading: MASHED POTATOES:
  • 2 ½ lbs russet potatoes peeled & cut into 2-inch hunks
  • 1 tsp salt
  • 1 cup milk warmed
  • 6 tbsp butter melted
  • Salt & freshly ground black pepper to taste
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