Beef Stew with Garlic Mashed Potatoes
736 gram pack of rump steak $6.98
1/4 cup flour $0.04
1 tsp paprika (2.5 gr) $0.10
1 tsp pepper (1gram) $0.06
2 tsp salt neg
400 grams pickling onions $1.30
150 grams whole mushrooms $2.25
250 grams carrots $0.70
100 grams kumara $0.79
20 grams or 1 head garlic - 1/2 for stew 1/2 for mash $0.46
rosemary and thyme free from my garden
2 tblsp cooking oil $0.15
2 beef oxo cubes $0.44
1.5 cups water
800 grams potatoes peeled and cut into equal sizes $1.52
1/4 cup butter $0.38
83 ml (1/3 cup) milk $0.12
Cut beef into cubes. in a plastic bowl with a lid combine flour, paprika, pepper and salt. Put cut steak in and shake it up. Leave it while you cut up the rest of veggies (not the potatoes) for the stew fry off the cubes of floured, seasoned meat in a large pot, in batches to allow sufficient room form browning. After the last batch has been browned - put all the meat back in, add any leftover flour mix and stir, scraping the brownings off the bottom of the pot. Add water to nearly cover the meat and continue scraping until the pot bottom no longer has anything sticking to it, and your liquid thickens.
Add the 2 beef oxo cubes dissolved in 1.5 cups water (if you want to be a little bit fancy, substitute the oxo cubes for a nice full bodies red wine. If using wine, you will need to adjust seasoning. I have a herb garden and use a big branch of rosemary and a good bunch of thyme - chuck them on top, if you want to put them in a muslin bag or time them, go ahead - I am lazy! Simmer for at least an hour or until the meat is tender. You can use a crock pot or slow cooker, or put it in the oven in a casserole dish if you prefer.
Deal to your potatoes. Peel and cube and add to a stock pot of water with the other 1/2 head of peeled chopped garlic. When that’s cooked through, make your mash - I like to use plenty of butter and milk and have it really creamy - other like it more “riced” but just make your mash however you like. And serve with your stew - buns, or salad can also be served.
total recipe cost: $15.29
Total per person: $3.06
Leftovers: yes 2 helpings
Per Serve: (7 in total) $2.18
Ok - I officially hate working out the price of spices! However, it's important not to gloss them over - in order to make food palatable, we NEED them! and we need, in my opinion to be generous with them.
The boys had helping the next day with buns.
For Drinks we had water - I really must get busy and make more lemonade!