Beef Stew with Mashed Potatoes

Ingredients

• 800 g beef goulash (from the shoulder)
• 3 Carrots
• 5 vegetable onions
• 3 Garlic cloves
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 500 ml beef stock
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 bay leaf
• Salt
• pepper (ground)
• 1 tsp Sweet paprika powder
• 500 g waxy potatoes
• 200 ml lukewarm milk
• 40 g Butter
• nutmeg

Instructions

1. 1.

   Wash the meat, pat dry, trim if necessary and cut into bite‑sized cubes. Peel the carrots, onions and garlic. Halve the carrots and slice them. Dice the onion and garlic finely. Heat oil in a pot and brown the meat in batches.

2. 2.

   Remove the meat, add the vegetables to the pan, sauté briefly, then add tomato paste, let it color, deglaze with half the wine. Reduce almost completely, pour in remaining wine and stock, return the meat, add herbs and spices, and simmer on medium heat for 1½–2 hours.

3. 3.

   Meanwhile peel, wash, quarter the potatoes and boil in salted water for 25–30 minutes. Drain, let steam off briefly, mash with a potato masher, stir in lukewarm milk and butter until smooth. Season with salt, pepper and nutmeg. Taste the stew again, season, transfer to a bowl and garnish the rim with mashed potatoes. Serve hot.