One-pan Beef Stew With Vegetable Mash For Easter Day 2024
After warming the flatbreads under the grill for a few seconds, top them with lettuce, chicken, red onion, remaining lemon juice and mint, and any toppings like yoghurt, pickled cabbage, chilli sauce, and hummus.
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Ingredient
– 2 tbsp rapeseed oil– 600g pack lean diced beef– 320g large chestnut mushrooms, quartered– 2 bay leave– 2 tbsp thyme leave– 4 small red onions (320g), quartered– 4 garlic cloves, thinly sliced– 320g medium carrots, cut into chunky length– 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 chunk– 850g potatoes, peeled and cut into chunk
Ingredient
Three batches of beef should be fried in a big non-stick pan until thoroughly browned. Set aside.
Step 1
Step 1
Instructions
In the pan, sauté mushrooms, bay, and thyme for 5 minutes. Add the onions and garlic and simmer for a few minutes to soften.
Step 2
Step 2
Add carrots, stock, and tomato purée to the beef in the pan. Cover and boil for 2 hours to tenderise meat and thicken gravy.
Step 3
Step 3
Prepare the mash 25 minutes before cooking. Add the swede to boiling water in a big pan. After 5 minutes, add the potato and cook for 15-20 minutes until soft. Drain and mash with black pepper.
Step 4
Step 4
Enjoy half the stew and mash now, then chill the remainder to reheat later. Will chill for days. Reheat stew in a pan until hot. Reheat the mash in the microwave. If desired, add broccoli or peas.