Beef Stew with Olives,Tomatoes and Mashed Potatoes

Meanwhile, rinse the beef, pat dry, remove excess fat and tendons and cut the meat into bite-size cubes. Rinse the tomatoes and blanch in a pot of boiling water for 10 seconds. Rinse under cold water, peel, halve and remove the seeds. Cut the flesh into small cubes. Peel and finely chop the garlic. Rinse and slice the celery. Remove fennel stalks if there are any. Rinse the fennel bulb, halve lengthwise and remove the core. Cut the fennel into strips. Drain the olives and cut into rings. Heat the oil in a Dutch oven and sear the meat on all sides. Add the vegetables, garlic, tomato paste and spices and cook briefly. Pour in the wine, let boil down briefly and then pour in the broth. Season with salt and pepper and simmer over medium heat for 15-20 minutes. Meanwhile, drain the potatoes, press through a potato ricer, mix with the milk and butter and season with salt, pepper and nutmeg. Season the stew again with salt and pepper, stir in the olive slices, arrange on 4 warm plates with the puree and serve garnished with dill.