Salefork

Dinner for 4

Balsamic Beef Stew

Tender beef simmers with mushrooms, vegetables, balsamic vinegar, and thyme, then comes with a creamy swede and potato mash.

$5.85per serving $$$
210 minstart to table
4servings

British and IrishDairy-freeHigh-proteinFamilyLunchesDinnersBack to schoolCold-weather comfortWinter

Ingredients

  • 1 tbsp olive or rapeseed oil
  • 2 large onions
  • 600 g diced lean stewing beef
  • 2 cloves garlic chopped
  • 10 g dried porcini mushrooms
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato purée
  • 2 tsp vegetable bouillon powder
  • 1 tsp english mustard powder
  • 320 g carrots finely chopped
  • 200 g large chestnut mushrooms quartered
  • few fresh thyme sprigs
  • 4 x 80g portions broccoli cut into florets
  • 750 g swede cut into chunks
  • 500 g potatoes cut into small chunks

Steps

  1. Heat the oil in a large Dutch oven over medium heat, then cook the onions for 8 minutes until softened.
  2. Add the beef and cook for 8 minutes, turning until browned on all sides.
  3. Stir in the garlic, porcini mushrooms, balsamic vinegar, tomato purée, bouillon, mustard powder, carrots, mushrooms, thyme, and 750 milliliters water.
  4. Cover the Dutch oven and simmer gently for 2 hours and 30 minutes, stirring occasionally, until the beef is tender and reaches 160 F.
  5. Boil the swede and potatoes in a large pot of salted water for 20 to 25 minutes, then drain and mash until smooth.
  6. Steam the broccoli over boiling water for 8 minutes until tender, and season the stew and mash with salt and pepper.

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