Beef and potato stew topped with potato medallions
Serving: 2
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Directions
- To make the stew, melt the butter and add the garlic, onion, carrot and celery in a casserole and sauté for a few seconds. Add the meat and cook for (+/- 20 minutes).
- Add the mushrooms, stock, kale and season. Continue to cook for a further (+/- 10 minutes). Mix in the parsley.
- Heat a little oil in a frying pan and toss trough the potatoes to lightly fry until crispy and a little golden on the edges.
- Once the stew is cooked spoon the potatoes over the top and serve.
Ingredients
- 30 ml (2 tbsp) sunflower oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 carrots, thickly sliced
- 4 celery stalks, chopped
- 800 g beef shin
- 250 g (1 punnet) button mushrooms, chopped
- 300 ml beef stock
- 100 g kale, chopped
- Salt and pepper, to taste
- 30 ml (2 tbsp) fresh parsley, chopped
- 1 kg new potatoes, halved and par boiled