For the mash

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


  • STEP 1

    Heat the oil in a large non-stick pan and fry the beef in about three batches until well browned. Set aside.

  • STEP 2

    Add the mushrooms, bay and thyme to the pan, and cook for about 5 mins. Tip in the onions and garlic, and cook for a few minutes more until softened.

  • STEP 3

    Return the beef to the pan and add the carrots, stock and tomato purée. Cover and simmer for 2 hrs until the meat is tender and the liquid has reduced to a thick gravy.

  • STEP 4

    About 25 mins before the end of the cooking time, make the mash. Bring a large pan of water to the boil and add the swede. Boil for 5 mins, then add the potato and boil for 15-20 mins until tender. Drain and mash with plenty of black pepper.

  • STEP 5

    You can eat half the stew and mash now, then chill the rest to reheat and eat another day. Will keep chilled for a few days. Reheat the stew in a pan until piping hot. The mash can be reheated in the microwave. Serve with broccoli or peas, if you like.

Recipe tip

Make it vegan:

Vegan squash stew

Start from step 2 and fry the mushrooms in the oil with rosemary instead of thyme. Omit the carrots and replace with 320g chunks butternut squash, 2 x 400g drained cans chickpeas and 1 tbsp smoked paprika. Cook for 40 mins. Serve with the mash.

Per serving: 471 kcals, fat: 10g, saturates: 1g, carbs: 70g, sugars: 15g, fibre: 16g, protein: 17g, salt: 1g
Good to know: vegan, healthy, low cal, low fat, folate, vit c, fibre, 5 of 5-a-

Goes well with


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A star rating of 4.8 out of 5.13 ratings