Recipe: Easy Beef Stew with Mashed Potatoes

On school days, I would usually cook dinner when the kids are in school (usually a one-pot meal) and then simply reheat when the kids are home. Last week, I made one of my family's favorite, beef stew. After trying many recipes for beef stew, I'm back to square one - my own recipe for beef stew, and one of the easiest and best tasting.

For this stew, simply cook the onions until softened, add the beef to sear and add the rest of the ingredients, and simmer for 2-3 hours until the meat is tender. And before serving, carrots and sugar snap peas are added which makes this a super convenient one-pot meal. My kids like mashed potatoes with their stew. Any stew leftovers can be reheated the following day - we shredded it to make "pulled beef" and then served inside a croissant for a pulled beef sandwich (or croisswich). ;)

Easy beef stew with mashed potatoes
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 2-3 hours
Serves 6


Ingredients
1.2kg braising beef (I used oyster blade), cut into large chunks
2 onions, cut into thick slices
4 cloves garlic, crushed
1 1/2 tbsp cooking oil
2 cup beef stock
3 tbsp tomato paste/puree
2 dried bay leaves
2 carrots, cut into chunks
1 pack sugar snap peas, tailed
Salt, to taste
Freshly ground black pepper


For the mashed potatoes
6-7 Russet potatoes (about 1.5kg)
70g butter
1-2 tbsp milk

Salt

1. In a large pot or casserole, heat the oil over medium high heat. Add the onions and cook for 2-3 minutes, until the onions have softened. Add beef to sear on all sides.

2. Add the garlic, bay leaf, stock and tomato puree and bring to the boil. Once boiling, reduce heat to low and simmer for 2-3 hours, until the meat is tender.

3. Add the carrots 30 minutes before the end of cooking time. Add the sugar snap peas 5 minutes before serving. Season with more salt and pepper, if desired.

4. For the mashed potato: Boil the potatoes in salted water over medium high heat for 15 minutes. Using a masher, mash the potatoes with butter. Add milk, and season with salt.

5. To serve, place a mound of mashed potato on a plate, making a well in the centre. Spoon your beef stew onto the centre of the plate and serve immediately.


Note: For the pulled beef sandwich, we use store-bought croissant. Serve with crispy streaky bacon and some cherry tomatoes.

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