Minced beef & sweet potato stew

Minced beef & sweet potato stew

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 20 mins Cook: 1 hr


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

  • kcal368
  • fat13g
  • saturates5g
  • carbs35g
  • sugars17g
  • fibre6g
  • protein29g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 large onion, chopped



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

  • 1 large carrot, chopped



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

  • 1 celery stick, sliced



    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 potatoes

    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


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

  • 1 bay leaf
  • handful parsley, chopped



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

  • Savoy cabbage, to serve


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Mar, 2013
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.
4th Mar, 2013
Too sweet for our tastes
2nd Mar, 2013
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!
27th Feb, 2013
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.
17th Feb, 2013
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.
9th Feb, 2013
Nothing special... needed something else,
27th Jun, 2014
add a stock cube
3rd Feb, 2013
Really hearty and healthy, comforting winter one-pot. Reminded me of my granny's cooking (in a good way!). First experience of mushroom ketchup (which I found on Ocado) which is definitely not mushrooms mixed with ketchup, but more like a vinegary Worcestershire sauce.
31st Jan, 2013
Lovely recipe. Very flavoursome, easy and cheap to feed a family. A few on here have said they used tomato ketchup and another ingredient in place of mushroom ketchup. They are completely different. If you cant get mushroom ketchup, you are better off mixing 3/4 tbsp of Worcester sauce with 1/4 tbsp of malt vinegar. Goes very well with this. Gives the meat a lovely salty tang to it.
28th Jan, 2013
Mushroom Ketchup made by Geo. Watkins & Co I believe. Not widely available hence why I sell it in my employers farm shop @ Heligan.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?