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Braised Beef Stew with Mashed Potatoes and Broccolini

Ingredients:

For the Beef Stew:

1 kg beef, cut into small cubes

2 tsp paprika

2 tsp mixed herbs

½ tsp chili flakes

½ tsp salt

1 tbsp plain flour

2 tbsp oil (to mix with beef)

2 carrots, chopped into small pieces

2 celery sticks, chopped into small pieces

1 onion, chopped into small pieces

1 tsp tomato paste

2 beef stock cubes dissolved in 1 liter of hot water

2 bay leaves

Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

4-5 large potatoes, peeled and chopped

Generous amount of butter (to taste)

For the Broccolini:

1 bunch broccolini

Instructions:

Prepare and Season the Beef:

Cut 1 kg of beef into small cubes and place them in a large bowl.

Season the beef with 2 tsp paprika, 2 tsp mixed herbs, ½ tsp chili flakes, ½ tsp salt, and 1 tbsp plain flour.

Add 2 tbsp of oil to the beef and mix everything well until the beef is evenly coated.

Brown the Beef:

Heat a large pan over high heat.

Add the seasoned and oiled beef to the pan and fry for about 5 minutes, or until the beef is browned on all sides.

Remove the beef from the pan and set it aside.

Cook the Vegetables:

In the same pan, add the chopped carrots, celery, and onion.

Fry for about 3 minutes, or until the vegetables start to soften.

Stir in 1 tsp of tomato paste and cook until well combined.

Simmer the Stew:

Pour in the beef stock (dissolve 2 beef stock cubes in 1 liter of hot water) and stir well.

Return the browned beef to the pan, give it a good stir, and add 2 bay leaves.

Cover the pan with a lid and cook on low heat for about 2 hours, or until the beef is tender and soft. Stir occasionally and add a splash of water if needed.

Prepare the Mashed Potatoes:

While the stew is cooking, boil the peeled and chopped potatoes in salted water until they are soft.

Drain the potatoes and return them to the pot.

Add a generous amount of butter and mash the potatoes until smooth. Adjust the butter amount to your taste.

Cook the Broccolini:

In the last few minutes of cooking, bring a pot of water to a boil.

Add the broccolini and cook for 2 minutes, or until tender but still crisp.

Drain and set aside.

Serve:

Once the beef is tender, remove the bay leaves from the stew.

Garnish the stew with freshly chopped parsley.

Serve the stew hot, alongside the mashed potatoes and broccolini.

Tips & Tricks:

Browning the Beef: Ensure the beef is browned well to develop a deep flavor. Don’t overcrowd the pan; fry the beef in batches if necessary.

Low and Slow Cooking: Cooking the beef on low heat allows the flavors to develop fully and ensures the meat becomes tender.

Vegetable Variations: Feel free to add other root vegetables like parsnips or potatoes to the stew for extra heartiness.

Thicker Stew: If you prefer a thicker stew, you can simmer it uncovered for the last 30 minutes or add a slurry of cornstarch and water.

Frequently Asked Questions:

Can I use a different cut of beef? Yes, chuck roast or brisket work well as they become tender during long, slow cooking.

How can I make this stew gluten-free? Replace the plain flour with a gluten-free flour blend or cornstarch.

Can I cook this in a slow cooker? Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

Can I freeze leftovers? Yes, the beef stew freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to 3 months.

Nutrition Information (Per Serving):

Calories: Approximately 520 kcal per serving (including mashed potatoes and broccolini)

Protein: 36g

Fat: 25g

Carbohydrates: 39g

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Prep & Cook Time:

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Enjoy your hearty and comforting braised beef stew!

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