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Photo of Beef and tomato stew with sour cream mash by WW

Beef and tomato stew with sour cream mash

Total Time
2 hr 5 min
15 min
1 hr 50 min
This hearty beef stew makes a perfect winter warmer. Add a dollop of sour cream for an extra hit of creamy flavour.


Olive oil

1 tbs

Beef chuck steak, raw

520 g, (buy 650g), fat trimmed, cut into 5cm chunks

Brown onion

1 medium, finely chopped


2 medium, finely chopped


2 stick(s), finely chopped


3 clove(s), finely chopped

Fresh thyme

1 tbs, leaves

Canned diced tomatoes

400 g


600 g, chopped

Skim milk

¼ cup(s), warmed

Light sour cream

½ cup(s), (125g)

Fresh flat-leaf parsley

1 tbs, chopped

Lemon zest

1 tbs


  1. Preheat oven to 160°C. Heat the oil in a large ovenproof saucepan over high heat. Cook the beef, in 2 batches, for 3-4 minutes or until well browned. Transfer to a bowl. Reduce heat to medium. Cook the onion, carrot, celery, garlic and thyme in the same pan, stirring, for 10 minutes or until the vegetables have softened. Return the beef to the pan with the tomato and 1 cup (250ml) water and bring to the boil. Transfer to the oven and bake, covered, for 1½ hours or until the beef is tender.
  2. Meanwhile, place the potato in a saucepan and cover with water. Season with salt and bring to the boil over high heat. Boil for 15-20 minutes or until tender. Drain and return to the pan. Heat over low heat for 1 minute to dry out the potato. Add the milk and half the sour cream, and mash until smooth. Season with salt and pepper.
  3. Divide the stew among plates. Top with a dollop of the remaining sour cream and sprinkle with the parsley and lemon zest. Serve with the mash.


SERVING SUGGESTION: Steamed green beans.