Step 1

Lightly grease a large Dutch oven or casserole dish with butter.

Step 2

Mix all the ingredients together (except for the breadcrumbs). Pour them into the Dutch oven or casserole dish. Sprinkle the breadcrumbs over the top.

Step 3

Bake covered at 250 degrees for 5 hours. Do not remove the lid while the stew is cooking…this is the secret!

Step 4

Place potatoes in a large pot and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes).

Step 5

Drain the potatoes and then transfer them to a bowl. Using an electric mixer, begin to break up the potatoes. Add the cream/milk, butter, salt and pepper to taste and continue to mix until creamy or the desired consistency.

Step 6

Serve the beef stew warm over a bed of potatoes (or polenta). Garnish with fresh chopped parsley (and a small sprig of Rosemary).