One-Pan Beef Stew with Root Vegetable Mash
This hearty beef stew simmers slowly with mushrooms, carrots, thyme, and tomato puree until the meat is tender and the sauce turns rich and glossy. Serve it with peppery swede and potato mash for a comforting, make-ahead dinner.
Servings4 Portions
Prep Time30 Mins
Cook Time135 Mins
Difficulty
Intermediate
Ingredients
4
- lean diced beef600 g
- chestnut mushrooms, quartered320 g
- red onions, quartered4
- garlic, thinly sliced4 clove
- carrots, cut into chunky lengths320 g
- swede, peeled and cut into chunks700 g
- potatoes, peeled and cut into chunks850 g
- rapeseed oil2 tbsp
- vegetable stock made with vegetable bouillon powder600 ml
- tomato puree4 tbsp
- bay leaves2
- thyme leaves2 tbsp
- black pepper1 tsp
- broccoli and/or peas, to serve
Step-by-Step Instructions
01
Heat the rapeseed oil in a large non-stick pan over medium-high heat. Brown the diced beef in 2-3 batches, turning until deeply colored on all sides, then transfer to a plate.
02
Add the mushrooms, bay leaves, and thyme to the same pan. Cook for about 5 minutes, stirring occasionally, until the mushrooms start to soften and release their moisture.
03
Stir in the red onions and sliced garlic. Cook for 3-4 minutes, until the onions begin to soften and the garlic is fragrant.
04
Return the beef and any resting juices to the pan. Add the carrots, vegetable stock, and tomato puree, then stir well. Cover, reduce the heat to low, and simmer gently for about 2 hours, or until the beef is tender and the liquid has reduced into a thick gravy.
05
About 25 minutes before the stew is ready, make the mash. Bring a large pan of water to a boil, add the swede, and cook for 5 minutes. Add the potatoes and continue boiling for 15-20 minutes, until both vegetables are tender.
