One-pan beef stew with vegetable mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp rapeseed oil
- 600g pack lean diced beef
- 320g large chestnut mushrooms, quartered
- 2 bay leaves
- 2 tbsp thyme leaves
- 4 small red onions (320g), quartered
- 4 garlic cloves, thinly sliced
- 320g medium carrots, cut into chunky lengths
- 600ml vegetable stock made with 1 tbsp vegetable bouillon powder
- 4 tbsp tomato purée
- broccoli and/or peas, to serve
For the mash
Method
- STEP 1
Heat the oil in a large non-stick pan and fry the beef in about three batches until well browned. Set aside.
- STEP 2
Add the mushrooms, bay and thyme to the pan, and cook for about 5 mins. Tip in the onions and garlic, and cook for a few minutes more until softened.
- STEP 3
Return the beef to the pan and add the carrots, stock and tomato purée. Cover and simmer for 2 hrs until the meat is tender and the liquid has reduced to a thick gravy.
- STEP 4
About 25 mins before the end of the cooking time, make the mash. Bring a large pan of water to the boil and add the swede. Boil for 5 mins, then add the potato and boil for 15-20 mins until tender. Drain and mash with plenty of black pepper.
- STEP 5
You can eat half the stew and mash now, then chill the rest to reheat and eat another day. Will keep chilled for a few days. Reheat the stew in a pan until piping hot. The mash can be reheated in the microwave. Serve with broccoli or peas, if you like.
