Classic beef stew with mash
2
Points®
Total time: 2 hr 35 min • Prep: 15 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
As it bubbles on the stove, the meat in this slow-cooked stew becomes so tender it will melt in your mouth.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, chopped
Plain flour
1½ tbs
Tomato paste
1 tbs
Beef chuck steak, raw
500 g, diced
Canned diced tomatoes
400 g
Beef stock
1 cup(s), (250ml)
Carrot(s)
2 medium, halved, thickly sliced
Green string beans
150 g, trimmed, halved
Orange sweet potato (kumara)
600 g, (kumara), peeled, chopped
Skim milk
¼ cup(s), (60ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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