Description
A hearty one-pan beef stew simmered with mushrooms, onions, and carrots, served alongside a creamy vegetable mash made from swede and potatoes. This comforting dish offers a rich, thick gravy and pairs perfectly with broccoli or peas for a complete, satisfying meal.
Ingredients
Scale
Stew 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
Mash Ingredients
- 700g swede, peeled and cut into chunks
- 850g potatoes, peeled and cut into chunks
To Serve
- Broccoli and/or peas
Instructions
- Brown the Beef: Heat the rapeseed oil in a large non-stick pan over medium-high heat. Fry the diced beef in about three batches, ensuring each batch is well browned. Remove the browned beef and set aside to keep warm.
- Cook Vegetables: In the same pan, add the quartered mushrooms, bay leaves, and thyme leaves. Cook for about 5 minutes until the mushrooms start to soften. Then add the quartered red onions and thinly sliced garlic cloves, cooking for a few more minutes until the onions soften.
- Simmer the Stew: Return the browned beef to the pan. Add the chunky carrots, vegetable stock prepared with bouillon powder, and tomato purée. Stir to combine, cover with a lid, and reduce the heat to low. Let the stew simmer gently for 2 hours until the beef is tender and the liquid has thickened into a rich gravy.
- Prepare the Vegetable Mash: About 25 minutes before the stew is finished, bring a large pan of water to a boil. Add the swede chunks and boil for 5 minutes. Then add the potato chunks and continue boiling for another 15-20 minutes until both are tender. Drain thoroughly, then mash together with plenty of black pepper until smooth and creamy.
- Serve and Store: Serve the beef stew immediately alongside the vegetable mash with steamed broccoli or peas if desired. You can refrigerate any leftovers; the stew reheats well in a pan until piping hot, and the mash can be reheated in the microwave. Stored properly, leftovers will keep chilled for a few days.
Notes
- For best flavor, brown the beef in batches to avoid overcrowding the pan, which can cause steaming rather than browning.
- The stew thickens naturally during the long simmer; avoid removing the lid early to retain moisture.
- You can substitute vegetable stock with beef stock for a richer flavor if preferred.
- Adjust seasoning with salt and pepper after cooking, as bouillon powder can be salty.
- Stew can be prepared a day in advance as flavors deepen with time.
- This recipe serves well as a comforting dinner for 4-6 people.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: beef stew, one-pan meal, vegetable mash, comfort food, hearty dinner, easy stew recipe
