Scarily Boo-tiful Beef Stew with Ghostly Potato Pals
1 H 30 MINS
- 2 tablespoon olive oil
- 500 grams diced casserole beef steak cut into 2.5 cm pieces
- 10 g flour
- 1/2 teaspoon English mustard
- 1 large onion
- 1 large celery stick
- 75 g carrots
- 2 cloves garlic
- 300 g mushrooms sliced
- 500 g pumpkin
- 400 g tinned white beans drained
- 400 g canned chopped tomatoes
- 1 bay leaf
- 3 thyme stems trimmed
- 3 rosemary stems trimmed
- 1/2 tablespoon Worcestershire sauce
- 300 ml Knorr organic beef stock
- 1.5 kg flour potato
- 125 ml semi skimmed milk
- 1 tablespoon Flora butter
- Peppercorns to create ghostly potato pals eyes
- 1 piping bag
Cut all the vegetables into even chunks and finely chop the garlic
Toss the meat in the flour, mustard and a little salt and pepper
Pour half the olive oil into a pan and when hot add meat and fry, stirring until it’s nice and brown. Remove the meat and set aside.
Add remaining oil to the pan with all the vegetables and the garlic and herbs and fry for 5 minutes
Return the meat and add the tomatoes and Knorr stock to the pan
Bring to the boil, then reduce to a slow simmer, cover and cook for 1 ½ hours or until the meat is tender
While the stew is simmering, bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Drain well and return to pan on a very low heat for 2 mins to completely dry
Heat the milk and butter in a small pan, add in the potatoes. Remove pan from heat, then mash potatoes using an electric hand whisk or potato masher.
When the stew is ready, pipe the potato onto the dish to create the ghostly potato pals. Piping in a steady, round motion will help your pals stand up right and look fantastic.
Using peppercorns, carefully push into the ‘ghost’ to create their ghoulish eyes!
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