Balsamic Beef Stew with Veggie Mash

Recipe Details

Preparation Time

40mins

Cooking Time

3hrs and 10mins

Ingredients

• 20g Olive oil
• 325g halved and sliced Onions
• 600g diced Stewing beef
• 2 cloves chopped Garlic
• 10g Dried porcini mushrooms
• 20ml Balsamic vinegar
• 20ml Tomato purée
• 2 tsp Vegetable bouillon powder
• 1 tsp English mustard powder
• 320g finely chopped Carrots
• 200g quartered Chestnut mushrooms
• few Thyme sprigs
• 400g cut into florets Broccoli
• 750g cut into chunks Swede
• 500g cut into small chunks Potatoes

Method

1. Heat the olive oil in a large casserole dish over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown. (8mins)
2. Add the diced beef to the casserole dish and cook, stirring frequently, until it is browned on all sides.
3. Pour in the balsamic vinegar, tomato purée, bouillon powder, and mustard powder. Stir well to combine.
4. Add the chopped carrots, quartered chestnut mushrooms, and thyme sprigs to the casserole dish. Season with salt and pepper to taste.
5. Cover the casserole dish with a lid or foil and transfer it to the preheated oven. Cook for 2 hours and 30 minutes, then remove the lid or foil. (2 hrs 30 mins)
6. Add the cut into florets broccoli to the casserole dish and stir well to combine. Return the dish to the oven for a further 20-25 minutes, or until the broccoli is tender. (20-25 mins)
7. While the stew is cooking, prepare the veggie mash by boiling the swede and potatoes together in a large saucepan of salted water until they are tender. (12-15 mins)
8. Drain the swede and potatoes well and return them to the saucepan. Add a splash of milk or cream and mash with a potato masher or a fork until smooth and creamy.