Sunday night stew (won't work if you make it any other night lol)

1. FOR THE STEW:
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over med-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets browned, about 2 mins. (Turn as it browns). Remove meat from pot with slotted spoon and put on plate. Brown the rest of the meat. Set the meat aside.

2. Add the onion to the pot, stirring it to coast in all at the brown bits in the bottom of the pot. Cook for 2 mins. Then add the garlic and tomato paste to the pot. Cook for 2 more mins.

3. Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 to 2 hours.

4. After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on, and let it simmer for another 30 mins. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins up enough. Or if its too thin then take the lid off and cook it down.

5. When the carrots and turnips are tender, stir in the minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

6. FOR THE MASHED POTATOES:

7. Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 mins. Drain the potatoes, then put them back onto the stove with the heat on low. Mash the potatoes for 2 to 3 mins to release as much steam as possible.

8. Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

9. Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 oven, covered in foil, until hot.