Beef and Mushroom Stew with Mashed Potatoes

Ingredients

• Beef200 g
• Mushrooms1/2 cup (35 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Tomato Sauce2 tablespoon (28 g)
• Beef Broth1/2 cup (120 g)
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Place the potato in a pot of boiling water and boil for 10-12 minutes or until tender.

2. 2

   Step 2

   Season the beef with salt and pepper to taste and cut into bite-size pieces. Meanwhile, heat half of the oil in a pot over high heat.

3. 3

   Step 3

   Once heated, add the beef and brown on all sides for approximately 3-4 minutes. Remove and set aside.

4. 4

   Step 4

   Simultaneously, chop the garlic, carrot and cut the mushrooms into pieces. Optional: Add red bell pepper and/or celery.

5. 5

   Step 5

   Add the remaining oil, add the garlic and carrot to the pot with a pinch of salt. Stir-fry for 4-5 minutes.

6. 6

   Step 6

   Then add the mushrooms with the tomato sauce and continue cooking for 4 minutes.

7. 7

   Step 7

   Add the beef again together with the broth and once boiling, cook for about 8-10 minutes.

8. 8

   Step 8

   Season to taste and remove from the heat once cooked to the desired doneness.

9. 9

   Step 9

   To make the mashed potatoes, place the boiled potato in a bowl and mash to the desired consistency.

10. 10

    Step 10

    Mix with the butter and milk to make it creamier. Season with salt and pepper.

11. 11

    Step 11

    Serve the beef stew with mushrooms and mashed potatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef and Mushroom Stew with Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.