One-pan beef stew with vegetable mash

• rapeseed oil↗2 tbsp tbsp
• lean diced beef↗600g pack g
• chestnut mushrooms↗320g large g

  quartered

• bay leaves↗2
• thyme leaves↗2 tbsp tbsp
• red onions↗4 small

  (320g), quartered

• garlic cloves↗4

  thinly sliced

• carrots↗320g medium g

  cut into chunky lengths

• vegetable stock↗600ml ml

  made with 1 tbsp vegetable bouillon powder

• tomato purée↗4 tbsp tbsp
• broccoli↗

  and/or peas, to serve

• swede↗700g g

  peeled and cut into chunks

• potatoes↗850g g

  peeled and cut into chunks

Step-by-step instructions

1. 1

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

2. 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.

3. 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.

4. 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.

5. 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.