Italian Stew with Fresh Mashed Potato

This dish is all about patience: I slowly stew the beef chuck (better living 2 stars) with porcini mushrooms, a cinnamon stick, and fresh rosemary. This allows all the flavours to meld together, creating a pure Italian stew. I mix in roasted celeriac and bell peppers. On the side, I serve a fresh mash with fennel and rocket. Enjoy! The dish may look different from the photo.

Beef chuck (better living 2 stars), fennel, celeriac, red and green bell pepper, white onion, carrot, tomatoes, celery, rocket, porcini mushrooms, garlic, potato, fresh bay leaf, cinnamon, rosemary, thyme, fennel seeds, milk [lactose], Dijon mustard [sulphites], veal stock (contains celery), balsamic vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the stew with vegetables and fennel mash loosely covered for 3-4 minutes (1 person) up to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 min

Heat the stew with vegetables and fennel mash covered with an ovenproof plate or aluminium foil for 20 minutes (1 person), up to 30-35 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy88,05 kcal

Fat2,57 g

of which saturated0,71 g

Carbohydrates7,95 g

Dietary fibre2,07 g

Protein6,81 g

Salt0,36 g

Average weight: 540 g

Last on the menu on 4 August 2026. View current menu →

Italian Stew with Fresh Mashed Potato

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