Beef and root vegetable stew

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(4 votes)

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
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


  1. 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.
  2. Add the sweet potato, carrots, parsnips, potatoes and tomato puré Cook, stirring, for 4-5 minutes.
  3. 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.