Classic beef stew with mash
trimmed diced beef
400 g, (buy 500g), fat trimmed
1 medium, chopped
canned diced tomatoes
1 cup(s), (250ml)
2 medium, halved, thickly sliced
150 g, trimmed, halved
orange sweet potato (kumara)
600 g, (kumara), peeled, chopped
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Lightly spray a large non-stick saucepan with oil and heat over hight heat. Cook the beef, in 2 batches, for 2-3 minutes or until browned. Transfer to a plate.
- Heat the oil in the same pan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the flour and cook, stirring, for 1 minute.
- Return the beef to the pan with the tomato paste, tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Add the carrots and simmer for 1 hour. Add the beans and simmer a further 10 minutes or until the beef and vegetables are tender.
- Meanwhile, boil, steam or microwave sweet potato until tender. Drain. Mash sweet potato in a large bowl with milk until smooth. Season with salt and freshly ground black pepper. Serve the stew with the mash.