One-pan beef stew with vegetable mash recipe | Good Food

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

700g swede
peeled and cut into chunks
850g potatoes
peeled and cut into chunks

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.