'n Lekker warm Stew op so koue dag! ❄️🔥🍲


For the stew: • 2 tbsp flour • Salt and black pepper • 1 kg beef stew meat, chopped • 2 tbsp olive oil • 1 onion, peeled and chopped • 800 ml beef stock • 410g tin chopped tomatoes • 330 ml beer • 2 tbsp Worcestershire sauce • 2 bay leaves • 2 tbsp chopped parsley, plus extra to garnish

For the mashed potatoes: • 1 kg potatoes, peeled and chopped • 100g butter • ½ cup milk


For the stew: 1. Mix the flour, salt and pepper in a bowl. Toss the meat in it to coat.

2. Heat the oil in a pan over medium heat and fry the onion for 5 minutes, until translucent. Add the meat and brown on all sides.

3. Add the remaining ingredients, season and bring to a simmer. Cook for 1 hour, until the meat is tender.

For the mashed potatoes: 1. Boil the potatoes in a large pot of salted water for 15 minutes, until soft.

2. Drain, then return the potatoes to the pot over low heat. Shake the pot, allowing steam to escape, then add the butter and milk. Mash and season.

3. Serve the stew on top of the mash, garnished with parsley. Alternatively, allow the stew and mash to cool, then freeze separately in sealed containers and store for up to 6 weeks. Defrost in the fridge overnight and heat through to serve.