Serves 8
215 min
Balsamic Beef Stew with Veggie Mash
Recipe GLPRa0e16999c336fa
A rich and savory beef stew braised with balsamic vinegar, porcini and chestnut mushrooms, served alongside a creamy mash of swede and potatoes, with steamed broccoli on the side. This one-pot wonder is tender, comforting, and naturally dairy-free.
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Ingredients
1 tablespoon olive oil or rapeseed oil
2 large onions (325g), halved and sliced
600g diced lean stewing beef
2 garlic cloves, chopped
10g dried porcini mushrooms
2 tablespoons balsamic vinegar
2 tablespoons tomato purée
2 teaspoons vegetable bouillon powder
1 teaspoon English mustard powder
320g carrots, finely chopped
200g large chestnut mushrooms, quartered
Few fresh thyme sprigs
4 broccoli portions (80g each), cut into florets
750g swede, cut into chunks
500g potatoes, cut into small chunks
Salt and black pepper to taste
500ml boiling water
Directions
Preheat your oven to 170°C (150°C fan/Gas 3). Heat the oil in a heavy-based ovenproof casserole over medium-high heat. Add the sliced onions and cook, stirring occasionally, for about 8 minutes until they turn golden brown.
Increase the heat to high, add the diced beef and chopped garlic to the casserole, and stir-fry until the beef is browned on all sides, approximately 5-7 minutes.
Pour the 500ml of boiling water over the dried porcini mushrooms in a separate bowl and let sit for 1 minute to soften. Pour the mushrooms and their soaking liquid into the casserole.
Stir in the balsamic vinegar, tomato purée, vegetable bouillon powder, and mustard powder until well combined.
Add the carrots, quartered chestnut mushrooms, and fresh thyme sprigs to the casserole. Season with salt and black pepper to taste. Stir to combine.
Cover the casserole with a lid and place it in the preheated oven. Cook for 3 hours, or until the beef is very tender. Halfway through cooking, check the stew and add a splash of water if it appears dry.
About 20 minutes before the stew is ready, bring a large pot of water to boil. Add the swede and potato chunks, and cook over medium heat for 12-15 minutes until both vegetables are very soft and easily pierced with a fork.
Drain the swede and potatoes thoroughly and transfer to a bowl. Mash until you reach your desired consistency, season generously with black pepper, and set aside.
Steam or boil half of the broccoli florets (2 portions) for approximately 5 minutes until tender.
Serve half of the stew (4 portions) with the cooked broccoli and veggie mash. Reserve the remaining stew and broccoli for a second meal or for freezing.
