Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Remove the beefstrips from the fridge. Pat them dry with kitchen paper. Peel and chop the potatoes, carrots, onion and garlic. Slice the beefbacon. Boil the measured water and dissolve the stockcube in it.
2 Fry beef
Heat a large non-stick pan with half of the butter and half of the vegetableoil over a medium-high heat. Once hot, add the beefstrips and the chopped beef bacon and fry for 2-3 min until browned. Transfer them to a large pot.
3 Add vegetables
Add the potatoes, carrots, onion and garlic to the pot with a pinch of salt and the remaining butter and oil. Cook for 3 min. Sprinkle with the all-purpose flour and mix well. Add the tomatopaste and stir for 1 min further.
4 Add and stew
Add the chickenstock, Worcestershiresauce, Dijonmustard, bayleaves, thyme (see tips for fussy eaters!) and blackpepper. Bring to a light simmer, cover with a lid and reduce the heat to low. Cook for 25-30 min or until the potatoes and carrots have fully softened. Stir occasionally and add a splash of water if needed.
Season with salt and blackpepper to taste. Finely chop the chives. Divide the stew among shallow bowls and garnish with a dollop of sourcream and the chopped chives.