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🍽️ Hearty beef stew with olives, tomatoes and creamy mashed potatoes

488 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• salt
• 600 g beef fillet
• 4 ripe tomatoes
• 3 garlic cloves
• 4 stalks celery
• 1 fennel bulb
• 3 tbsp black pitted olives
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 3 bay leaves
• 1 tbsp chopped fresh thyme
• 200 ml red wine
• 250 ml vegetable broth
• pepper (from the mill)
• 200 ml lukewarm milk
• 30 g melted butter
• nutmeg
• 1 tbsp dill tips

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot of boiling salted water.
3. 3. Cook the potatoes for 20 to 25 minutes until tender.
4. 4. Rinse the beef fillet under running water.
5. 5. Pat the meat dry with kitchen paper.
6. 6. Remove excess fat and sinew from the meat.
7. 7. Cut the beef fillet into bite-sized cubes.
8. 8. Wash the tomatoes thoroughly.
9. 9. Remove the stem area from the tomatoes.
10. 10. Score the bottom of the tomatoes in a cross shape.
11. 11. Pour hot water over the tomatoes.
12. 12. Wait until the skin starts to peel off easily.
13. 13. Drain the hot water.
14. 14. Shock the tomatoes immediately with cold water.
15. 15. Peel the skin off the tomatoes.
16. 16. Remove the seeds from the fruit flesh.
17. 17. Cut the tomato flesh into small cubes.
18. 18. Peel the garlic.
19. 19. Dice the garlic finely.
20. 20. Wash the celery.
21. 21. Cut the celery into rings.
22. 22. Wash the fennel.
23. 23. Halve the fennel.
24. 24. Cut out the fennel core in a V-shape.
25. 25. Cut the fennel into thin strips.

Nutrition per serving

• kcal: 488
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 26 g