Beef and root vegetable stew
A hearty family meal made with minced beef, root vegetables and potatoes.
Per serving:
317kcals, 6g fat (2.2g saturated), 34.9g carbs, 7.3g sugar, 30.6g protein, 6.6g fibre, 0.689g sodium
| Cook: | 45 minutes | |
| Difficulty: | Easy | |
| Serves: | 4-6 portions |
| Ingredients |
|---|
| 500g lean beef mince |
| 1 onion, chopped |
| 1 medium sweet potato, peeled and cubed |
| 2 carrots, peeled and cubed |
| 2 parsnips, peeled and cubed |
| 3 potatoes, peeled and cubed |
| 2 tbsp tomato purée |
| 1lt beef stock |
| 2 tsp Worcestershire sauce |
| ½ tsp dried thyme |
| Salt and black pepper |
| 1 tbsp cornflour |
| 2 tbsp water |
directions
- Heat the oil in a large pot or casserole dish over a medium heat. Add the beef mince and onion and cook for 6-8 minutes, stirring and breaking up lumps with a wooden spoon, until there are no longer any pink bits. Carefully drain away any fat.
- Add the sweet potato, carrots, parsnips, potatoes and tomato puré Cook, stirring, for 4-5 minutes.
- Add the stock, Worcestershire sauce, thyme and some salt and black pepper. Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes or until the vegetables are tender.In a small bowl, stir the cornflour and water together into a smooth paste. Stir this into the stew. Return the stew to a boil and cook, stirring, for two minutes until thickened.
