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Quick beef stew with carrots
with parsley mashed potatoes
Labels:
Familie
•Caloriebewust
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
250 gram
Aardappelen
100 gram
Biefstukreepjes
½ stuk(s)
Ui
½ stuk(s)
Wortel
½ stuk(s)
Paprika
¼
Tomatenpuree
20 gram
Pikante uienchutney
5 gram
Verse krulpeterselie
(Kan bevatten Selderij)
½ takje(s)
Verse rozemarijn
½ zakje(s)
Afrikaanse kruidenmix
Zelf toevoegen
¼ stuk(s)
Zoutarm groentebouillonblokje
naar smaak
Peper en zout
½ tl
Bloem
½ el
[Plantaardige] roomboter
100 ml
Zoutarme runderbouillon
½ tl
Rodewijnazijn
½ tl
Mosterd
½ el
Olijfolie
Voedingswaarden
Energie (kJ)2360 kJ
Energie (kcal)564 kcal
Vetten16 g
waarvan verzadigd6.4 g
Koolhydraten66.1 g
waarvan suikers18.2 g
Vezels18.4 g
Eiwitten32.8 g
Zout1.6 g
Instructies
1
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Transfer the potatoes to a pot or saucepan, submerge with water and crumble in a stock cube (see pantry for amount), then boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- Finely chop the onion.
- Chop the bell pepper into strips and chop the carrot into crescents.
2
- In a deep frying pan, melt a knob of butter over medium-high heat and fry beef strips for 1 - 2 minutes, then remove from the pan.
- Add a drizzle of olive oil, the onion, bell pepper and carrots to the pan and fry for 5 - 6 minutes on medium-high heat, then deglaze with the red wine vinegar (see pantry for amount).
- Meanwhile, prepare the stock and discard the rosemary stalk(s) and finely chop the leaves.
3
- Add the tomato paste to the vegetables and fry for another 2 minutes, then add the flour (see pantry for amount) and stir well.
- Add the chopped rosemary, onion chutney and stock to the pan with the vegetables, and stir well. Add the beef strips back in, lower the heat to medium, and let simmer until the potatoes are done. Season with salt and pepper.
- In the meantime, chop the curly parsley.
4
- Mash the potatoes with a knob of butter and the cooking liquid as preferred. Stir in the mustard and 2/3 of the parsley and season to taste with salt and pepper.
- Serve the mashed potatoes on plates and serve the beef stew alongside.
- Garnish with the rest of the parsley.
