用料
| Beef Chunk Roast 牛肩肉 | 1½ lb |
| Potatoes(peeled and diced)土豆削皮切塊 | 3 cups |
| Carrots(peeled and sliced into large chunks)胡蘿蔔削皮切大塊 | 2 cups |
| Onion(large dice)洋蔥切大塊 | 2 cups |
| Celery(sliced into large chunks)西芹切大塊 | 1 cup |
| Fresh Thyme 新鮮百里香 | 4 sprigs |
| Fresh Bay leaf 新鮮月桂葉 | 2 |
| Garlic（smashed)蒜壓扁 | 5 |
| Cooking Sherry 雪利酒 | 1 cup |
| Beef stock 牛肉高湯 | 2 quarts |
| Flour 麵粉 | ¼ cup |
| Tomato Paste 蕃茄膏 | 2 tbsp |
| Vegetable Oil 蔬菜油 | 3 tbsp |
| Green Peas(frozen)青豆（冰凍） | 1 cup |
| Salt 鹽 | TT |
| Pepper 黑椒粉 | TT |
| Parsley 香葉 | Garnish |
Beef Stew with Marshed Potato 燉牛肉&土豆泥的做法
Cut the beef into 1 inch pieces and season well with salt and pepper. 將牛肉切成1英寸大小，用鹽和黑椒粉調味。
Heat oil in a pot and sear the beef to a golden brown on each side. Set the beef aside. 鍋中油加熱，把牛肉的兩面都煎成金黃，放一邊待用。
Add the onion to the pot and cook until browned. Add flour and cook with the onion. Add the tomato paste and wine to deglaze.把切好的洋蔥倒入煎過牛排的鍋中炒至焦黃，加入麵粉翻炒，再加入蕃茄膏並用酒熗鍋。
Put in the garlic, thyme, bay leaf and beef stock and bring to a boil, then simmer for about 1 hour until the meat begins to get tender. Add the carrots, celery and potatoes and cook another 30 minutes, until they are tender. /season to taste and add the peas and allow them to heat up, about 10 minutes. 放入蒜，百里香，月桂葉和牛肉高湯燒開，慢火燉1小時直至肉變軟。再加入胡蘿蔔、西芹和土豆再燉半小時，加入鹽和黑椒粉調味，再加入青豆煮10分鐘。
Serve garnished with parsley. 用香葉碎裝飾裝盤。
