Beef Stew with Mash potatoes and garlic herb rolls

Instructions

1. In a large pot, heat olive oil over medium-high heat and brown the beef cubes in batches. Remove and set aside.
2. In the same pot, add onions, carrots, celery, and garlic. Sauté until onions are translucent.
3. Stir in tomato paste and cook for 2 minutes. Add red wine to deglaze the pot, scraping up any browned bits.
4. Return beef to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer for 2 hours.
5. For mashed potatoes, boil potatoes in salted water until tender. Drain and mash with butter, warm milk, salt, and pepper.
6. For rolls, dissolve yeast and sugar in warm water. Let sit for 10 minutes. Mix with flour, salt, and chopped parsley to form a dough.
7. Knead dough for 10 minutes, then let rise in a warm place until doubled in size, about 1 hour.
8. Preheat oven to 200°C. Shape dough into rolls and place on a baking sheet. Bake for 15-20 minutes until golden brown.
9. Serve beef stew with mashed potatoes and warm garlic herb rolls.

Prep

• Thaw beef chuck in the refrigerator overnight if frozen.
• Let dough rise for rolls for at least 1 hour.