Balsamic Beef Stew with Swede and Potato Mash

Name: Balsamic Beef Stew with Swede and Potato Mash
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 4
Ingredients: 600 g diced lean stewing beef; 750 g swede cut into chunks; 500 g potatoes cut into small chunks; 320 g carrots, finely chopped; 200 g chestnut mushrooms, quartered; 4 portion portions broccoli cut into florets; 2 large onions, halved and sliced; 2 clove garlic, chopped; 1 handful few fresh thyme sprigs; 2 tbsp balsamic vinegar; 2 tbsp tomato puree; 10 g dried porcini mushrooms; 2 tsp vegetable bouillon powder; 1 tsp English mustard powder; 1 tbsp olive or rapeseed oil

A rich, slow-cooked beef stew infused with balsamic vinegar and dried porcini mushrooms for a deep, savory flavor. Served with a comforting swede and potato mash, this hearty meal is perfect for cold evenings and excellent for meal prepping.

Servings4 Portions

Prep Time20 Mins

Cook Time190 Mins

Difficulty

Intermediate

Ingredients

diced lean stewing beef
600 g
swede cut into chunks
750 g
potatoes cut into small chunks
500 g
carrots, finely chopped
320 g
chestnut mushrooms, quartered
200 g
portions broccoli cut into florets
4 portion
large onions, halved and sliced
2
garlic, chopped
2 clove
few fresh thyme sprigs
1 handful
balsamic vinegar
2 tbsp
tomato puree
2 tbsp
dried porcini mushrooms
10 g
vegetable bouillon powder
2 tsp
English mustard powder
1 tsp
olive or rapeseed oil
1 tbsp

Step-by-Step Instructions

Preheat your oven to 170°C (150°C fan/Gas 3). Heat the oil in a large, heavy-based ovenproof casserole dish. Add the sliced onions and fry for about 8 minutes, stirring occasionally, until they turn golden brown.

Increase the heat to high. Add the diced beef and chopped garlic to the casserole, stir-frying until the meat is browned on all sides.

Place the dried porcini mushrooms in a small bowl and pour 500ml of boiling water over them to hydrate. Pour the mushrooms and their soaking liquid into the casserole dish.

Stir in the balsamic vinegar, tomato purée, vegetable bouillon, and mustard powder. Add the chopped carrots, chestnut mushrooms, and thyme sprigs. Season with salt and black pepper to taste.

Cover the dish with a tight-fitting lid and place it in the oven. Bake for 3 hours until the beef is fork-tender. If the stew looks too dry toward the end of the cooking time, stir in a splash of water.