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Hearty Beef Stew

with Cheddar Mashed Potatoes

Cooking time

45 minutes




595 /serving

At Goodfood, we’re always amazed at how quickly our palates and cravings change with the weather. One moment all we can dream about is BBQ and the next, it’s all about slowly cooked stews and root vegetables. 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
  • 10g 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
Total Fat
29 g
Saturated Fat
14 g
688 mg
Total Carb
41 g
7 g
44 g
6 g
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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!