Orange beef stew with carrots and mash

Ingredients

For 1 serving

• Beef stew meat150 g
• Fresh orange juice100 ml
• Orange zest2 g
• Carrots150 g
• Onion50 g
• Beef broth200 ml
• Potatoes180 g
• Reduced-fat milk40 ml
• Extra virgin olive oil10 g
• Red wine60 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: November – March

Method

1. Pat the beef stewing meat dry with kitchen paper and thinly slice the onion. Warm the meat stock in a small pan.
2. Heat the oil in a casserole over medium-high heat and brown the meat with the onion for 8 minutes, turning, until well browned and the onion soft; season with salt and pepper.
3. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone. Add the orange juice, the orange zest and the hot stock, cover and cook over low heat for 60 minutes.
4. Peel the carrots, cut them into rounds about 1 cm thick, add them to the stew and cook for another 30 minutes, until the meat is very tender and the sauce has thickened.
5. Meanwhile peel the potatoes, cut them into even pieces, put them in cold salted water, bring to the boil and cook for 20 minutes, until they fall apart with a fork.
6. Drain the potatoes, mash them at once and beat in the hot milk and a pinch of salt until smooth. Serve the mash with the stew and its sauce.