Beef and mushroom stew with mash and greens
You need
- 400 g diced stewing beef (1 pack)
- 1 onion
- 2 carrots
- 250 g mushrooms (1 pack)
- ½ reduced-salt beef stock cube
- 600 g potatoes
- 3 tablespoons milk
- 200 g spring greens or kale (1 bag)
Method
- Heat the oven to 160°C (140°C fan). Pat the beef dry. Brown it in 1 tablespoon of oil in a pot that can go in the oven, in two batches of 3 minutes each so the pan is not crowded. Lift it out.
- Soften the chopped onion, carrot chunks and halved mushrooms for 5 minutes. Put the beef back and add the half stock cube dissolved in 2 mugs of hot water. Bring to a simmer.
- Put the lid on and cook in the oven for 2 hours, until the beef falls apart when pressed with a spoon. Take the lid off for the last 20 minutes to thicken.
- For the last 25 minutes, peel and boil the potatoes for 15 minutes, drain and mash with the milk. Boil the greens for 4 minutes.
- Serve half the stew with half the mash and greens. Cool the rest and put it in the fridge.
Remember this: Brown in batches, low oven, 2 hours.
Lunch tomorrow
Reheated until steaming.
Other swaps
Gluten-free: check the stock cube.
Contains
Milk. Most stock cubes contain celery. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 703 kcal | 57 g | 15 g | 6.2 g | 1.1 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.