BEEF STEW WITH MASHED POTATOES

Boil the kettle.

Heat a drizzle of olive on medium heat in a large pan. Once hot, add the steak, season with some salt and pepper and add the spice blend. Toss until combined and cook for 5-6 Minutes, or until the beef is browned. Once done, place on a plate and set aside. Keep the pan out as you’ll use it later.

As the steaks are cooking, peel and chop the carrot into small cubes.

Using the reserved pan, heat a drizzle of olive oil over medium heat, once hot add the diced carrots, tomato paste and dry thyme. Season and cook for 3 Minutesor until the carrots have slightly softened. Add the cooked steak to the pan, and cook for a further 2 Minutes.

Dissolve the beef stock cube[s] in 350ml [650ml] of boiling water, once dissolved add to the pan. Increase the heat to high, once boiling reduce the heat to medium. Cook, covered (if you don’t have a lid use some tin foil) for 15-20 Minutes, or until the liquid has reduced and the steak is cooked through. Once done, turn the heat off and add half of the butter. Season with some salt and pepper.

Meanwhile, chop the potatoes into bite sized pieces. Add the boiled kettle water to a pot and heat on medium. Add the potatoes, and cook for 15-20 Minutes, or until the potatoes are tender. Once done drain, place the potatoes back in the pot and season with some salt and pepper. Add the creme fraiche, cheese and remaining butter, mash until smooth.

Meanwhile, finely chop the parsley.

Divide the potatoes between plates and serve the stew on top. garnish with the parsley. Enjoy!