Beef Stew with Mashed Potato and Carrot

Ingredients

• Beef200 g
• Onion1/4 count (38 g)
• Oil1 tablespoon (10 ml)
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Carrot1 medium (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   At the same time, heat half of the oil in a big pan or pot over medium-high heat.

3. 3

   Step 3

   Meanwhile, cut off the woody ends of the asparagus and chop the onion.

4. 4

   Step 4

   Once heated, add the onion with a pinch of salt and stir-fry for 3 minutes over medium heat.

5. 5

   Step 5

   Next, add the beef and cook together with the onion for 4-6 minutes and stir occasionally.

6. 6

   Step 6

   Finally, add some more water or broth and lower the heat. Continue cooking until the liquid is reduced and the stew well done.

7. 7

   Step 7

   At the same time, place a pot with water over high heat. Peel and cut the carrot into sticks.

8. 8

   Step 8

   Once boiling, add the carrot and boil for 6 minutes. Remove and drain.

9. 9

   Step 9

   Season with the remaining oil, lemon juice, salt and pepper to taste.

10. 10

    Step 10

    To make the mashed potato, mash the cooked potato until creamy and mix with the butter, milk and salt to taste.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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