Beef & mushroom stew with mash

Ingredients

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

• Beef stewing chunks600 g (150 g)
• Mushrooms (button)280 g (70 g)
• Carrot200 g (≈ 3.5 carrots) (50 g (≈ 1 carrot))
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Tomato paste40 g (10 g)
• Garlic (bulb)12 g (3 g)
• Dried thyme1.2 g (0.3 g)
• All-purpose / plain flour20 g (5 g)
• Vegetable stock cubes12 g (3 g)
• Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))

Method

1. Toss the beef in flour and brown in batches, 6 minutes.
2. Add onion, carrot, mushrooms, garlic and paste; stock cube, thyme and 250 ml water per serving.
3. Lid on, simmer 1½ hours until tender; boil and mash the potatoes for the last 20 minutes.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• Contains: Celery, Gluten — always check the labels of what you buy.