One-Pan Beef Stew with Vegetable Mash Recipe

Introduction

This one-pan beef stew with vegetable mash is a comforting and hearty meal perfect for cozy evenings. Tender beef simmers with mushrooms, onions, and carrots in a rich tomato gravy, paired with creamy swede and potato mash. It’s a satisfying dish that’s easy to prepare and great for leftovers.

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

Instructions

1. Step 1: Heat the rapeseed oil in a large non-stick pan over medium-high heat. Fry the beef in about three batches until it is well browned on all sides. Remove and set the browned beef aside.
2. Step 2: Add the mushrooms, bay leaves, and thyme to the pan. Cook for about 5 minutes until the mushrooms begin to soften and release their juices.
3. Step 3: Stir in the quartered onions and sliced garlic. Cook for a few more minutes until the onions start to soften and become translucent.
4. Step 4: Return the browned beef to the pan. Add the carrots, vegetable stock, and tomato purée. Stir to combine well.
5. Step 5: Cover the pan and let the stew simmer gently for 2 hours, stirring occasionally. The meat should become tender, and the liquid should reduce to a thick, rich gravy.
6. Step 6: About 25 minutes before the stew is ready, start the vegetable mash. Bring a large pan of water to a boil and add the swede chunks. Boil for 5 minutes.
7. Step 7: Add the peeled and chopped potatoes to the boiling water with the swede. Continue boiling for 15 to 20 minutes, or until both vegetables are tender when pierced with a fork.
8. Step 8: Drain the swede and potatoes thoroughly. Mash together until smooth, seasoning with plenty of freshly ground black pepper to taste.
9. Step 9: Serve half of the stew immediately topped with the vegetable mash. The remaining stew and mash can be chilled for reheating later.

Tips & Variations

• For added flavor, brown the beef well in batches to develop a rich crust before simmering.
• Try adding a splash of red wine to the stew along with the stock for deeper richness.
• Use parsnips or turnips in place of swede for a slightly different vegetable mash flavor.
• Serve with steamed green vegetables like broccoli or peas to add freshness and color.

Storage

Store any leftover stew and mash in separate airtight containers in the refrigerator for up to 3 days. Reheat the stew gently in a pan over low heat until piping hot. Reheat the mash in the microwave, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in advance?

Yes, this stew tastes even better the next day as the flavors have more time to develop. Simply refrigerate the stew and mash separately and reheat before serving.

What can I use instead of rapeseed oil?

You can substitute rapeseed oil with other neutral oils such as vegetable oil, sunflower oil, or light olive oil for frying the beef and vegetables.

One-Pan Beef Stew with Vegetable Mash Recipe

---

★★★★★

4.8 from 118 reviews

• Author: Ben
• Total Time: 2 hours 45 minutes
• Yield: 4–6 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This hearty one-pan beef stew with vegetable mash combines tender, slow-simmered lean beef and mushrooms with a rich tomato and vegetable gravy, served alongside creamy mashed swede and potatoes. A comforting and flavorful dish perfect for a nourishing family meal.

---

Ingredients

Scale 1x2x3x

Beef Stew

• 2 tbsp rapeseed oil
• 600g 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

Vegetable Mash

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

---

Instructions

1. Brown the Beef: Heat the rapeseed oil in a large non-stick pan and fry the diced beef in about three batches. Cook each batch until the beef is well browned, then set the browned beef aside off the heat.
2. Cook the Mushrooms and Aromatics: In the same pan, add the quartered chestnut mushrooms, bay leaves, and thyme leaves. Cook for about 5 minutes, stirring occasionally. Then add the quartered red onions and sliced garlic cloves, cooking for a few more minutes until softened.
3. Simmer the Stew: Return the browned beef to the pan and add the chunky carrots, prepared vegetable stock, and tomato purée. Stir to combine, then cover the pan and let the stew simmer gently for 2 hours. Cook until the meat is tender and the liquid has reduced to a rich, thick gravy.
4. Prepare the Vegetable Mash: About 25 minutes before the stew finishes cooking, bring a large pan of water to the boil. Add the swede chunks and boil for 5 minutes. Then add the peeled potato chunks and continue boiling for another 15-20 minutes, or until both vegetables are tender. Drain thoroughly and mash together, seasoning with plenty of black pepper to taste.
5. Serve and Store: Serve the stew hot with a generous helping of the vegetable mash and steamed broccoli or peas if desired. You can enjoy half the portions immediately and refrigerate the rest. The stew can be reheated gently in a pan until piping hot, and the mash can be reheated in the microwave. The dish will keep chilled for a few days.

Notes

• Frying the beef in batches ensures it browns properly without overcrowding the pan, which improves flavor and texture.
• Slow simmering the stew for 2 hours helps tenderize the beef and intensify the flavors.
• You can substitute vegetable stock with beef stock for more depth of flavor if preferred.
• The mash is made with both swede and potatoes for a slightly sweet and creamy texture.
• Season the mash with black pepper; salt can be added according to personal preference.
• This recipe reheats well, making it ideal for batch cooking and meal prep.

• Prep Time: 20 minutes
• Cook Time: 2 hours 25 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: British

Keywords: beef stew, one-pan meal, vegetable mash, comfort food, easy dinner, slow simmered stew, swede mash