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Minced beef & sweet potato stew

Minced beef & sweet potato stew

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(21 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4
Thrifty lean mince makes a great base for a hearty family casserole - serve this one-pot with seasonal greens

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories368
  • fat13g
  • saturates5g
  • carbs35g
  • sugars17g
  • fibre6g
  • protein29g
  • salt0.6g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 500g lean minced beef
  • 1 tbsp tomato purée
  • 1 tbsp mushroom ketchup
  • 400g can chopped tomato
  • 450g sweet potato, peeled and cut into large chunks

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • handful parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Savoy cabbage, to serve

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Method

  1. Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.

  2. Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.

  3. Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.

  4. Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.

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Comments, questions and tips

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Comments (34)

beatai's picture

This is a wonderful dish i used stew meat instead of the mince but anyway its really nice! 5star

beckylpriestley's picture

Really easy to make and very tasty. I used mushrooms instead of mushroom ketchup which wasn't quite the same but was still very nice. I will definitely make again.

JustKS's picture
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Tip for all:

Use 2 Bay leaves
4 crushed garlic cloves + mixed herbs when simmering veg.
2 carrots, 2 celery, 4 x medium cubed mushrooms in with garlic above
Beef stock in 500ml of water when cooking all together (so don't use this on top of the can of water as suggested as you will just get mush.
2 x Tablespoons of Tomato Puree
2 x Tablespoons of Worchestire Sauce (Or Mushroom Ketchup)

Salt and Pepper throughout

I also added 1 small de-seeded red chilli when cooking altogether. I also added some chilli flakes... Tastes great, be careful not to add too much.

When simmering for 45 mins, leave the lid off for the first 15 mins, and then lid on for the next 30 mins. Stir every 7 -8 mins.

joanne45's picture
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use worcesteshire sauce instead its basically the same, i found mushroom ketchup at tesco, its neither mushroomy nor anything like ketchup, it smells and tastes the same as worcesteshire!

love2cook1's picture
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This was really good- It took me a while to buy the Mushroom ketchup but got it in the end at sainsbury, I ran out of parsley so used mixed herbs was wonderful served with swede instead of mash was amazing will be doing it again,

ginnymalan's picture

Oh, and it does freeze really well, so batch cooks, this is one for you!

ginnymalan's picture

I LOVE this recipe, as do my whole family, especially my 1 year old and 3 year old boys :-) Nice and easy for them to eat, especially when mixed with brown rice - they came back for seconds, which is quite rare! Oh, and I used ordinary tomato ketchup instead of mushroom ketchup and it tasted FAB!

blurpyblurp's picture
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Yummy one pot meal. Didn't have to coerce my 6 yo to eat the cabbage and sweet potatoes for once.

masterfox_86's picture
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Good recipe for our weekday evening meal. Instead of the mushroom ketchup I just used ordinary ketchup and added some mushrooms to the stew. To speed cooking time up when I was in a hurry I microwaved the sweet potato for about 5 minutes just to soften it up a bit and it reduced the simmering time a lot. Very delicious.

superbicc82's picture

Brilliant recipe, easy to make especially if you pop it in a slow cooker! Everyone in the family loves it including my 2 year old. Also freezes well!

amyloureilly's picture

i'd like to do this in my slowcooker, did you cook it on the hob first then transfer? was it not really watery? thanks

joanne45's picture
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i do it in the slow cooker, its great and low gi with the cabbage too, my method for slow cooker: soften onion in frying pan, brown meat then add tom puree, mushroom ketchup and tinned toms and only 1/3 to half a can of water, (you can add more water to slow cooker if it doesent cover) bring to boil, transfer to slow cooker. All other ingredients i put straight in the slow cooker, sweet potatoes, carrots and herbs, no need to fry them first as they easily cook in the slow cooker. Check theres enough liquid to cover all ingredients in slow cooker, if not add a bit more water...
leave it all day if you want it tastes better the longer you leave it!!!
oh i also add a beef stock cube to the frying pad ingredients and dissolve it in there, just to deepen the flavour

lucindamorrell's picture
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Simple to make such a crowd pleaser for a mid week meal or after a cold walk.

rcarney1991's picture

Made this tonight, absolutely gorgeous. I added extra carrots and mushrooms to bring the veg count even higher and used 1 1/2 cups of veg stock, it was delicious! Served with crusty rolls and broccoli. Will definitely make again.

babs60's picture
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Too sweet for our tastes

chatterley66's picture

This is my second go at this, 1st time did with Worcestershire sauce, this time with mushroom ketchup, courtesy of Waitrose, delicious either way, i think maggi sauce would work equally well!

marktewk's picture
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I used white vinegar and Worcestershire sauce as some have suggested and it was good. Couldn't source the mushroom ketchup easily - I've down rated the recipe for this reason; otherwise worked well.

7daycicada's picture
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Added a bit of paprika in. Should've added stock instead of water and found that it went really well with spring greens or broccoli.

marktewk's picture
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Nothing special... needed something else,

joanne45's picture
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add a stock cube

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Tips (1)

JustKS's picture
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Tip for all:

Use 2 Bay leaves
4 crushed garlic cloves + mixed herbs when simmering veg.
2 carrots, 2 celery, 4 x medium cubed mushrooms in with garlic above
Beef stock in 500-600ml of water when cooking all together
2 x Tablespoons of Tomato Puree
2 x Tablespoons of Worchestire Sauce (Or Mushroom Ketchup)

Salt and Pepper throughout

I also added 1 small de-seeded red chilli when cooking altogether. I also added some chilli flakes... Tastes great, be careful not to add too much.

When simmering for 45 mins, leave the lid off for the first 15 mins, and then lid on for the next 30 mins. Stir every 7 -8 mins.

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