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
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
- 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.
- 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.
- 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.
- 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.
- 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
