Italian Stew with Fresh Mashed Potato

This dish is all about patience: I slowly stew the beef chuck (better life 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 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 life 2 stars), fennel, celeriac, red and green peppers, white onion, carrot, tomatoes, celery, rocket, porcini mushrooms, garlic, potato, fresh bay leaf, parsley, cinnamon, rosemary, thyme, fennel seeds, milk, Dijon mustard, veal stock (contains celery), balsamic vinegar, rapeseed oil, pepper and salt, sunflower oil.

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

Microwave

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

Oven — 200°C, 20-35 minMarleen's choice

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

Protein6,81 g

Fat2,57 g

of which saturated0,71 g

Carbohydrates7,95 g

Dietary fibre2,07 g

Salt0,36 g

Average weight: 540 g

On the menu next week

Sunday 2 August

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