Beef Stew with Peas, Carrot and Spinach Mashed Potatoes

Ingredients

• Ground Beef150 g
• Onion1/4 count (38 g)
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Tomato1 count (130 g)
• Potato1 medium (180 g)
• Spinach1 cup (30 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft. Next, add the spinach and let cook for 30 seconds. Drain.

2. 2

   Step 2

   Heat water with a pinch of salt in another pot. Once boiling, add the peas and diced carrot.

3. 3

   Step 3

   Boil for 6 minutes and remove once tender. Drain and set aside.

4. 4

   Step 4

   At the same time, preheat a pan over medium-high heat with the oil. In the meantime, chop the onion and season the beef with salt and pepper.

5. 5

   Step 5

   Once heated, add to the pan and stir using a wooden spoon.

6. 6

   Step 6

   Cook for 5 minutes while stirring from time to time. In the meantime, chop the tomato.

7. 7

   Step 7

   Once the beef is cooked, add the tomato. Season with salt and pepper to taste and, if you want, add a pinch of paprika.

8. 8

   Step 8

   Continue cooking for 5-7 minutes while stirring from time to time. Next, add the peas and cooked carrot.

9. 9

   Step 9

   For the mashed potatoes, place the cooked potato in a bowl and mash until obtaining the desired consistency.

10. 10

    Step 10

    Add the spinach and mix with the butter and milk until creamy. Season with salt and pepper.

11. 11

    Step 11

    Serve the beef stew with peas, carrot and spinach mashed potatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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