Beef Stew with Sirloin and Potato Mash

4-6 servings

Ingredients:

Beef Stew:

• 800 g / 1.76 lbs beef (sirloin, top round, or similar)

• Oil for cooking

• Salt

• 1 large onion

• 3 garlic cloves

• 2 dl / 0.85 cups water for deglazing

• 3 dl / 1.27 cups red wine

• 5 dl / 2.11 cups beef broth or stock (reduce the stock if using stock cubes)

• A small bunch of thyme

• 3 dl / 1.27 cups heavy cream

• Cornstarch for thickening (optional)

• 3 tablespoons cultured sour cream

• 400 g / 14.11 oz Jerusalem artichokes and parsnips

• 200 g / 7.05 oz chanterelle mushrooms

• 1 shallot

• Oil for cooking

• Salt and pepper

• 20 g / 0.71 oz butter for cooking

• Fresh tarragon

• Fresh parsley

• 1 small jar pearl onions

• 4 slices brown cheese

Potato Mash:

• 400 g / 14.11 oz almond potatoes

• 1 garlic clove

• Oil for cooking

• 1 small bunch of thyme

• 2.5 dl / 1.06 cups whole milk

• 100 g / 3.53 oz butter

For Serving:

• Parsley

• Green onions

Instructions:

Beef Stew:

1. Cut the meat into 2x2 cm / 0.79x0.79 inch pieces. Cook in a little oil over high heat, lightly season with salt.

2. Dice onion and garlic and brown them with the meat. Transfer everything to a stew pot.

3. Deglaze the pan with water and pour into the pot, add red wine and bring to a boil.

4. Add the beef broth, bring to a boil, add thyme, and cover with a lid.

5. Let it stand at 70°C / 158°F in a convection oven overnight (about 8 hours).

6. Next day - strain the meat from the broth.

7. Reduce the broth while also reducing a can of heavy cream by half.

8. Add the cream to the broth.

9. Thicken the sauce slightly with cornstarch if needed.

Baked Jerusalem Artichokes and Parsnips:

1. Bake Jerusalem artichokes and parsnips at 200°C / 392°F in the oven for about 35 minutes.

2. Cool, and cut into pieces.

Potato Mash:

1. Peel the potatoes and cook until tender.

2. Drain and let them steam well.

3. Crush the garlic clove and give it a golden color in a small pot.

4. Add thyme, butter, and milk. Let it steep for a few minutes.

5. Press the potatoes through a sieve.

6. Strain milk and butter over the potatoes and whip it together to airy mashed potatoes.

Sautéed Mushrooms and Vegetables:

1. Slice chanterelle mushrooms and shallot, sauté the mushrooms in some oil, add shallot, season with salt and pepper, add butter and sauté until golden.

2. Add baked Jerusalem artichokes and parsnips, chop parsley and tarragon, and add to the pan.

Assembly:

1. Add sour cream to the sauce, add the meat, pearl onions, mushroom, and vegetable mixture.

2. Gently warm up and season with salt and pepper, stir in brown cheese.

3. Serve the beef stew with mashed potatoes.

4. Garnish with finely sliced green onions and chopped parsley at serving.