Quick beef stew with carrots
with parsley mashed potatoes
Tags:
Family
•Calorie Smart
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 g
Potatoes
100 g
Steak strips
½ piece
Onion
½ piece
Carrot
½ piece
Bell pepper
¼
Tomato paste
20 g
Onion chutney
5 g
Fresh curly parsley
(May be present Celery)
½ sprig
Fresh rosemary
½ sachet(s)
African-inspired spice mix
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
½ teaspoon
Flour
½ tablespoon
[Plant-based] butter
100 milliliters
Low sodium beef stock
½ teaspoon
Red wine vinegar
½ teaspoon
Mustard
½ tablespoon
Olive oil
Nutrition Values
Energy (kJ)2360 kJ
Calories564 kcal
Fat16 g
Saturated Fat6.4 g
Carbohydrate66.1 g
Sugar18.2 g
Dietary Fiber18.4 g
Protein32.8 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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.