Dinner

One-Pan Beef Stew with Vegetable Mash Recipe

BySophie Carsel November 20, 2025November 20, 2025

Introduction

This one-pan beef stew with vegetable mash is a comforting and hearty meal perfect for chilly evenings. Tender chunks of beef and vegetables simmered in a rich tomato gravy pair wonderfully with creamy swede and potato mash. It’s simple to prepare and makes great leftovers.

A white pot filled with a stew made of chunky pieces of beef, bright orange carrot sticks, halved red onions, and bay leaves, all cooked in a rich reddish-brown sauce. Next to it, a white bowl holds a smooth, creamy mound of pale yellow mashed potatoes with a spoon resting inside. Beside the mashed potatoes, there is another white bowl filled with fresh, bright green broccoli florets and green peas evenly mixed. The dishes are placed on a white marbled surface, with a folded blue cloth partly visible under the pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the rapeseed oil in a large non-stick pan over medium-high heat. Fry the diced beef in about three batches until well browned on all sides. Remove the beef and set aside.
Step 2: Add the quartered mushrooms, bay leaves, and thyme leaves to the pan. Cook for about 5 minutes, stirring occasionally.
Step 3: Add the quartered red onions and sliced garlic to the pan. Cook for a few more minutes until softened.
Step 4: Return the browned beef to the pan. Add the carrots, vegetable stock, and tomato purée. Stir well to combine.
Step 5: Cover the pan and let the stew simmer gently for 2 hours, or until the beef is tender and the liquid has thickened into a rich gravy.
Step 6: About 25 minutes before the stew finishes cooking, bring a large pan of water to a boil. Add the swede chunks and boil for 5 minutes.
Step 7: Add the potato chunks to the boiling water with the swede. Boil for 15-20 minutes more, until both vegetables are tender.
Step 8: Drain the swede and potatoes. Mash together generously with black pepper until smooth and creamy.
Step 9: Serve the stew hot with the vegetable mash and, if you like, steamed broccoli or peas on the side.

Tips & Variations

For extra flavor, brown the beef well and don’t rush the simmering process—it tenderizes the meat and deepens the stew’s taste.
You can swap swede with parsnips or turnips for a slightly different mash flavor.
Add a splash of red wine to the stew after browning the beef for a richer sauce.
Use fresh thyme sprigs if you don’t have dried leaves; just remove them before serving.

Storage

Store any leftover stew and mash separately in airtight containers in the refrigerator for up to 3 days. Reheat the stew gently in a pan until piping hot. The mash can be warmed in the microwave. This meal also freezes well—freeze the stew and mash separately and thaw overnight before reheating.