Beef and potato stew

Ingredients

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

• Beef stewing chunks600 g (150 g)
• Potato480 g (≈ 2.5 potatos) (120 g (≈ 0.5 potato))
• Carrot240 g (≈ 4 carrots) (60 g (≈ 1 carrot))
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Tomato paste40 g (10 g)
• Vegetable stock cubes16 g (4 g)
• All-purpose / plain flour32 g (8 g)
• Extra-virgin olive oil32 g (8 g)
• Dried thyme2 g (0.5 g)

Method

1. Ashore: toss beef in flour, brown in oil; add onion, carrot, paste, stock, thyme and water; simmer 2 hours; freeze.
2. At sea: reheat the thawed stew.
3. Add potatoes fresh and simmer 20 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.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.