Servings: persons
Beef Stew with Root Vegetable Mash
How about a super delicious stew on the menu? This one with beef, plenty of greens and a spiced cream sauce has exactly everything that's good in a stew like this...
Equipment
- Cutting Board
- Knife
- Potato Peeler
- Pot
- Bowl
- Hand Mixer
- Frying Pan
Ingredients
Beef stew with vegetables and cream sauce
- 350 gram Sliced beef cubes or strips
- 7 gram Paprika
- 6 gram Salt
- 1.5 gram Pepper
- 1.5 gram Chili ground
- 200 gram Mushroom sliced
- 1 pcs. Onion finely chopped
- 2 cloves Garlic finely chopped
- 2 pcs. Bell Pepper I used 1 yellow and 1 red, cut into cubes
- 100 gram Cherry Tomatoes quartered
- 0.5 pcs. Broccoli cut into small florets
- 0.5 pcs. Squash coarsely grated
- 30 gram Tomato Puree
- 400 gram Broth beef
- 250 gram Cream
- 1 gram Oregano dried
Root Fruit Puree
- 600 gram Potato
- 300 gram Root Vegetables for example, parsnip, celeriac, etc., can be replaced with potatoes - then you get classic mashed potatoes
- 50 gram Milk can be up to 1 dl
- 28 gram Butter
- 6 gram Salt
- 1.5 gram Pepper
Instructions
Root Vegetable Mash
- Start by peeling and cutting potatoes and root vegetables into coarse cubes. Set them to boil in lightly salted water.
- While they are boiling soft, make the beef stew.
- Drain potatoes and root vegetables of water and put them in a bowl with milk, butter, salt and pepper - mix well with a hand mixer to desired consistency.
Beef Stew
- Sauté the beef in a pan with a little butter together with paprika, salt, pepper, and chili - just until browned. Remove from heat.
- Add onions, garlic, and mushrooms to the pan and fry for about 5 minutes.
- Then add bell pepper, tomato, broccoli, and squash to the pan, let cook for a couple of minutes.
- Add tomato puree, bouillon, and cream to the pan, stir well and let simmer for 10 minutes.
- Season with oregano and possibly a bit more salt and pepper. Serve the mash and beef stew topped with a little parsley