Beef stew with duchess potatoes

800 g diced beef

3 onions in strips

2 pk sliced mushrooms

2 cloves finely chopped garlic

1/2 bottle of white wine

2 bay leaves

2 tsp thyme

2 teaspoons freshly ground pepper

4 tbsp beef stock

6 carrots

1 handful of finely chopped parsley

3/4 ltr. cream


Start by browning the meat. Add the onion and brown further for a few minutes. Add the mushrooms and let it brown together with the meat and onion. Add garlic, carrots, white wine, bay leaves, thyme and pepper and let it boil until half liquid and the meat is tender. Add stock, parsley and cream. Let it cook for a few minutes, until the sauce thickens. Season with salt and pepper.

You can find the recipe for duchess potatoes HERE .

% d bloggers like this: