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Ingredients
Beef Stew with Carrots and Mashed Potatoes
- For the sauce
- 600 grams Beef (shoulder, ready to cook)
- 300 grams yellow onion
- 2 garlic cloves
- 300 grams Baby carrot
- 30 grams clarified butter
- 2 tsps Curry powder
- 1 generous pinch Ground cinnamon
- 1 generous pinch Cardamom
- 400 milliliters Beef stock
- salt
- freshly ground peppers
- 20 grams butter
Rinse and pat dry meat, cut into bite-sized cubes. Peel onions and garlic and chop finely. Peel carrots. Heat butter in a saucepan and brown meat on all sides on high heat. Add onions, garlic and spices and saute for a few minutes. Add stock, season with salt and pepper and simmer on medium heat for 1 1/2 hours.
Heat butter in a pan and saute carrots. Add to meat stew before the end of cooking. Peel and rinse potatoes, halve and cook in boiling salted water for 25-30 minutes. Drain, squeeze through a ricer and mix with milk and butter until smooth. Season with salt, pepper and nutmeg.
Rinse parsley, shake dry, pluck off leaves and chop finely. Season stew again to taste. Arrange on plates and sprinkle with parsley. Place mashed potatoes alongside and serve.
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |