beef stew with mashed potatoes

Instructions:

1. Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove beef and set aside.

2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.

3. Add Tomato Paste: Stir in tomato paste and cook for another minute.

4. Deglaze: If using, add red wine to the pot, scraping up any browned bits from the bottom.

5. Combine Ingredients: Return the beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper.

6. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender. If the stew is too thin, mix flour with a little cold water and stir into the stew to thicken.

7. Final Adjustments: Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

Mashed Potatoes

Ingredients:

2 lbs (900g) potatoes, peeled and cubed

1/2 cup milk (or more, as needed)

4 tbsp butter

Salt and pepper, to taste

Instructions:

1. Cook Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

2. Drain and Mash: Drain potatoes and return to the pot. Add butter and mash until smooth.

3. Add Milk: Gradually add milk, mashing until desired consistency is reached. Season with salt and pepper to taste.

Serve the beef stew over or alongside the mashed potatoes. Enjoy your meal!