Red Wine Beef Stew with Mashed Potatoes
1.
Prepare the ingredients
2.
Cut beef
3.
Shred the onion
4.
Carrots diced
5.
Tomato diced
6.
Cut garlic into small cubes
7.
Put olive oil in the pot, fry the beef until golden on both sides over medium and low heat, then take it out
8.
With the remaining oil from the fried beef, stir fry the onion, garlic and carrots
9.
Pour beef in the pot again, add beef stock and red wine, and bring to a boil
10.
Skim a little froth, add tomato paste and stir evenly, add tomato, bay leaf and thyme
11.
Lid and bake in a preheated 165 degree oven for 3 hours
12.
Wash the mushrooms, cut the roots, cut the roots, cut the cubes, slice the slices, set aside and set aside
13.
Wash the potatoes while roasting the beef
14.
Put in another pot, add water to submerge, and cook until "the skin is open and the flesh is broken"
15.
Take out the boiled potatoes and let cool and peel them. Use a potato scoop to crush the potatoes.
16.
Add whipped cream and milk to the crushed potatoes, heat it on a low heat, and stir until evenly cooked. Because I am going to spread the mashed potatoes under the beef, so I didn’t add any seasonings. If you have children’s shoes, I just want to eat it. For mashed potatoes, you can add a little butter, salt and black pepper to taste.
17.
Roast the beef for 3 hours, add mushrooms and continue roasting for 20 minutes, then take it out. Throw away the thyme and bay leaves and strain out the soup
18.
Take a non-stick pan, melt the butter first, then add flour and fry into a batter
19.
Pour the beef broth and boil the broth to thicken
20.
Pour the thickened soup back into the beef, bring to a boil on low heat
21.
Take a bowl, spread a layer of mashed potatoes on the bottom of the bowl, and top with beef stew, you're done
