Homemade Beef and mushroom stew on roasted potatoes.

Recipe, for anyone curious

–200 to 300g blade steak, trimmed and cut into bite-sized pieces –2 carrots, peeled and sliced –1 medium yellow onion, sliced –100g crimini mushrooms, quartered –1 can of reduced sodium beef broth –1 tsp flour –1 tbsp olive oil –1 tbsp tomato paste

1. Heat oil over medium-high heat in a heavy-bottomed casserole. Pat dry beef pieces and brown on all sides them in the oil (work in small batches so you don’t overcrowd them). Remove the beef with a slotted spoon and set aside in a bowl

2. Add the mushrooms, sauté for 2-3 minutes, then reduce heat to medium and add onion and carrots. Stir to mix everything and sauté 4-5 minutes more.

3. Add the beef and it’s juices back to the casserole, and add the tomato paste. Stir to coat everything in tomato paste, then sprinkle everything with flour. Stir to coat, and cook 1-2 minutes longer

4. Pour the beef broth into the casserole; it should cover most but not all of the contents of the pot. Bring the mixture to a gentle boil, then cover, reduce heat to low, and simmer for 1 hour

5. After 1 hour, shift the pot lid to leave part of the casserole uncovered. Simmer 30 minutes more or until the liquid in the pot has thickened to a sauce-like consistency. Season with salt and pepper to taste, and serve over mashed or roasted potatoes.