The BBC Good Food logo
One serving of balsamic beef stew with veggie mash

Balsamic beef stew with veggie mash

A star rating of 4.6 out of 5.12 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 (2 people over 2 days)

Get all five of your five-a-day in this tasty balsamic beef stew accompanied by the ideal comfort food – a veggie mash – perfect for chilly weather

  • Freezable
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal434
low infat11g
saturates3g
carbs39g
sugars18g
high infibre11g
protein40g
salt1.2g
Advertisement

Ingredients

  • 1 tbsp olive or rapeseed oil
  • 2 large onions, (325g), halved and sliced
  • 600g diced lean stewing beef
  • 2 garlic cloves, chopped
  • 10g dried porcini mushrooms
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato purée
  • 2 tsp vegetable bouillon powder
  • 1 tsp English mustard powder
  • 320g carrots, finely chopped
  • 200g large chestnut mushrooms, quartered
  • few fresh thyme sprigs
  • 4 x 80g portions broccoli, cut into florets

For the mash

  • 750g swede, cut into chunks
  • 500g potatoes, cut into small chunks

Method

  • STEP 1

    Heat the oven to 170C/150C fan/ gas 3. Heat the oil in a heavy-based ovenproof casserole, then fry the onions for about 8 mins, stirring, until golden. Add the beef and garlic, and stir-fry over a high heat until browned all over.

  • STEP 2

    Pour 500ml boiling water over the dried mushrooms in a bowl to briefly hydrate, then pour into the casserole with the liquid, and stir in the balsamic vinegar, tomato purée, bouillon and mustard. Pile in the carrots, chestnut mushrooms, thyme and some seasoning. Cover, then put in the oven for 3 hrs until the meat is tender. Towards the end of cooking, add a splash of water if the stew is looking dry.

  • STEP 3

    When the stew is nearly ready, make the mash. Boil the swede and potatoes together for 12-15 mins in a pan over a medium heat. Drain well, then mash with a grating of black pepper. Steam or boil half the broccoli for 5 mins until tender. 4 Serve half the stew with the cooked broccoli. The remaining stew will keep chilled for up to three days and frozen for up a month. Defrost thoroughly before reheating. Reheat the stew and mash in the microwave and steam or boil the remaining broccoli on the night to help preserve the vitamins.

Recipe from Good Food magazine, January 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content