Dutch Hutspot with Potatoes, Carrots and Braised Beef

1. 1

   Heat olive oil in a large pot over medium heat. Sear the beef chuck on all sides until browned.

2. 2

   Remove the beef and sauté chopped onion until translucent. Add the beef back to the pot.

3. 3

   Pour in beef broth, add thyme, salt, and pepper. Cover and simmer for 1.5 hours until beef is tender.

4. 4

   Peel and chop potatoes and carrots. Add them to the pot with the beef for the last 30 minutes of cooking.

5. 5

   Once cooked, remove beef and vegetables. Mash the potatoes and carrots together in the pot.

6. 6

   Slice the beef and serve it over the mashed mixture. Garnish with chopped parsley.

Per serving