Midnight Velvet Beef Stew

Name: Beef and Tomato Stew with Mixed Veg
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g beef cubes; 200 g tomatoes; 150 g frozen mixed veg; 300 g potatoes, cubed; 200 ml milk; 20 g margarine; 600 ml vegetable stock; 1 tsp dried thyme

aka Beef and Tomato Stew with Mixed Veg

A slow‑simmered jam session where beef, tomatoes and veg groove together in a velvety broth.

45minutes

372kcal / serving

4serves

Mediumdifficulty

potatoesthyme

Ingredients

400 gbeef cubes
200 gtomatoes
150 gfrozen mixed veg
300 gpotatoes, cubed
200 mlmilk
20 gmargarine
600 mlvegetable stock
1 tspdried thyme

30gprotein

20gcarbs

21gfat

≈ 372 kcal each, roughly. we're not your doctor

Method

Heat margarine in a Dutch oven over medium‑high heat; brown the beef cubes, then set aside.
In the same pot, add a splash of stock and deglaze, scraping up the fond.
Return the beef, add potatoes, tomatoes, frozen veg, thyme, and the remaining stock.
Bring to a boil, then reduce to a gentle simmer and cover.
Cook for 35‑40 minutes until beef is fork‑tender and potatoes are soft.
Stir in the milk, heat through without boiling, season with salt and pepper, and serve.
Enjoy the comforting aroma that fills the kitchen.

Let the stew rest off the heat for 5 minutes before serving – flavors meld like a perfect jazz solo.

Serve alongside Dim the lights and cue a classic Miles Davis record while you ladle.

So… how was it? Be honest.

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