Classic beef stew with mash

Method

Lightly spray a large non-stick saucepan with oil and heat over high 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.