Beef & mushroom stew (bourguignon-style)

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Beef stewing chunks720 g (180 g)
• Mushrooms (button)240 g (60 g)
• Carrot240 g (≈ 4 carrots) (60 g (≈ 1 carrot))
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Bacon80 g (20 g)
• Tomato paste40 g (10 g)
• Vegetable stock cubes16 g (4 g)
• Dried thyme4 g (1 g)
• Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))

Method

1. Brown beef and bacon in batches; add onion and carrot.
2. Stir in paste, thyme, stock and water to cover; simmer covered 2 hours.
3. Add mushrooms and potatoes for the last 30 minutes.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.