1

Put the potatoes in a medium microwave-safe bowl with 60ml water. Cover and microwave on High for about 5 minutes, until tender.

2

Meanwhile, in a medium saucepan, combine 250ml beef stock (made with 1 stock cube), and a 227g tin chopped tomatoes, then season to taste and bring to a boil over a medium-high heat.

3

Transfer the beef from 500g Beef & Root Vegetable Stew to a board and shred into small pieces. Add the shredded beef, remaining stew, potatoes and 125g frozen mixed vegetables to the pan with the broth and tomatoes, and bring to a boil.

4

Reduce the heat to mediumlow and cook, uncovered, for 5 minutes until the vegetables are heated through. Season to taste and serve.