Rich Beef Stew with Mustard Mash

Free on Extra Easy

Ingredients

1lb 12 oz lean stewing beef, cut into bite size pieces

2 garlic gloves, peeled and crushed

2 onions peeled and roughly chopped

4 large carrots, peeled and roughly chopped

21 fl oz beef stock

salt and pepper

1 bay leaf

For mash

2lb potatoes, peeled and cut into chunks

5 fl oz water or beef stock

1 level tsp mustard

Method

Preheat the oven to gas 3.  Heat a large, heatproof casserole dish over a medium heat.  Add the beef and stir fry until brown on all sides.  Add the garlis, onions, carrots and stock.  Season well and add bay leaf and dried mixed herbs.  Cover tightly and cook in the over for 2-2 ½ hours, stirring occasionally, until the beef is meltingly tender.

Meanwhile make the mash by boiling the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender.  Drain and return to the saucepan with the hot water or stock and mustard.  Mash until smooth and season well.

Spoon the mash into warmed serving plates or bowls and ladle over the stew.  Garnish with chopped parsley before serving with steamed cabbage.

Serves 4