Hearty Beef Stew

with Cheddar Mashed Potatoes

Cooking time

45 minutes

Servings

4

Calories

595 /serving

We’ve got you covered with this cold-weather treat. We’re slow cooking tender cubes of beef and carrots in a tomato and thyme-infused stock. And for extra protection from the cold that’s brewing outside, mashed potatoes bursting with sour cream and melted cheddar cheese.

We will send you:

  • 600g Beef Medallions
  • 300g Carrots
  • 680g Yukon gold potatoes
  • 1 Bunch of parsley
  • 1 Bunch of thyme
  • 30ml Tomato paste
  • 24g Beef stew spice blend
  • 2 packages of Demi-glace (beef)
  • 56g Grated Cheddar Cheese
  • 47g Sour cream
  • You will need:

    Medium pot
    Large high sided pan (or pot)
    Salt & Pepper
    Olive oil
    Butter
    Total Fat
    29 g
    Saturated Fat
    14 g
    Sodium
    688 mg
    Total Carbs
    41 g
    Sugars
    7 g
    Protein
    44 g
    Fibres
    6 g
    Preparation
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    Mise en place
    Bring a medium pot of salted water to a boil. Peel and small dice the carrots. Pick the thyme and parsley leaves off the stems; finely chop the leaves, keeping them separate. Medium dice the potatoes. Pat the beef dry with paper towel; medium dice and place in a bowl.
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    Brown the beef
    In a large, high-sided pan (or pot), heat a drizzle of oil on medium-high. Season the chopped beef with salt, pepper and the spice blend; toss to thoroughly coat. Add the seasoned beef to the pan (in batches, if necessary) and cook, stirring occasionally, 4 to 6 minutes, until nicely browned on all sides. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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    Start the stew
    Add a generous drizzle of olive oil to the pan of reserved fond and heat on medium-high. Add the tomato paste, carrots and ½ the thyme; season with S&P. Cook, stirring frequently, 3 to 5 minutes, until fragrant and the carrots are slightly softened. Add the browned beef. Cook, stirring occasionally, 1 to 2 minutes, until thoroughly combined.
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    Finish the stew
    Add the demi-glace and 2 ½ cups of water to the pan of carrots and beef; season with S&P. Bring to a boil, scraping up any fond from the bottom of the pan. Reduce the heat to a simmer, cover and let cook, 30 to 32 minutes, until the beef is tender and cooked through. Off the heat, stir in 2 tbsp of butter until thoroughly combined; season with S&P to taste.
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    Cook & mash the potatoes
    While the stew cooks, add the potatoes to the pot of boiling water. Cook, 14 to 16 minutes, until tender when pierced with a fork. Reserving ½ cup of the cooking water, drain thoroughly and return to the pot. Off the heat, add the cheese, sour cream and 2 tbsp of butter; season with S&P to taste. Using a fork, mash the mixture to your desired consistency (add the reserved cooking water as necessary). Set aside in a warm spot.
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    Plate your dish
    Divide the finished stew between your dishes. Top with scoops of the mashed potatoes. Garnish with the parsley and remaining thyme. Bon appétit!