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🍽️ Tender Beef Stew with Creamy Mashed Potatoes

736 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg beef roast
• 1 carrot
• 1 stalk celery
• 1 onion
• 3 garlic cloves
• 1 bunch basil
• 2 sprigs rosemary
• 4 tomatoes
• 2 tbsp butter
• 2 tbsp olive oil
• 500 ml red wine
• 125 ml meat broth
• 2 cloves
• 1 cinnamon stick
• 1 bay leaf
• 2 tsp honey
• 2 tsp cornstarch
• 1.2 kg waxy potatoes
• salt
• 200 ml hot milk
• 4 tbsp butter
• nutmeg
• pepper (freshly ground)
• 500 g beets (small bulbs)
• 2 tbsp butter
• salt

Instructions

1. 1. Rinse the meat under running water and pat it dry with a kitchen towel.
2. 2. Season the meat generously with salt and pepper.
3. 3. Peel the carrots, wash them, and dice them into small cubes.
4. 4. Peel the celery stalk, wash it, and dice it finely.
5. 5. Peel the onions and garlic cloves and chop them finely.
6. 6. Finely chop the fresh basil leaves and rosemary needles.
7. 7. Wash the tomatoes and dice them into cubes.
8. 8. Heat the butter and oil in a large casserole dish.
9. 9. Sear the meat on all sides until browned.
10. 10. Remove the meat from the casserole dish and set it aside.
11. 11. Sauté the prepared vegetables in the fat.
12. 12. Peel the potatoes, wash them, and cut them into large chunks.
13. 13. Boil the potatoes in salted water with the lid on for about 20 minutes until tender.
14. 14. Remove the meat from the oven after three hours.
15. 15. Keep the meat warm at 100 degrees Celsius.
16. 16. Peel the small beetroot bulbs.
17. 17. Sauté the beets all around in hot butter in a wide pot.
18. 18. Add 1 to 2 cups of water and season with salt.
19. 19. Cook the beets covered for about 20 minutes over low to medium heat.
20. 20. Strain the sauce through a fine sieve.
21. 21. Let the sauce simmer briefly.
22. 22. Season the sauce with salt and pepper.
23. 23. Finish the sauce with honey.
24. 24. Drain the cooked potatoes.
25. 25. Let the potatoes steam for a moment.
26. 26. Mash the potatoes.
27. 27. Pour in the milk.
28. 28. Stir in the butter.
29. 29. Season the mashed potatoes with salt, pepper, and nutmeg.
30. 30. Slice the meat into thick pieces.
31. 31. Serve the meat on top of the mashed potatoes with the sauce.
32. 32. Garnish with the small beetroot around the dish.

Nutrition per serving

• kcal: 736
• Protein: 48 g · Fett/Fat: 32 g · Carbs: 50 g