Name: One-pan beef stew with vegetable mash
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 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; 700g swede peeled and cut into chunks; 850g potatoes peeled and cut into chunks

One-pan beef stew with vegetable mash

Make an easy stew that contains all of your 5-a-day. If red meat is lean, it’s a valuable source of protein, iron, zinc and B vitamins, but we also have a vegan option (see tip, below)

2 hr 45 min total 30 min prep 2 hr 15 min cook 4 522 cal

Instructions

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1 Heat the oil in a large non-stick pan and fry the beef in about three batches until well browned. Set aside.
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.
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.
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.
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.