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Classic beef stew with mash

A great winter warmer.

1_beed_729

Ingredients

500g extra-lean diced beef

2 tsp olive oil

1 medium brown onion, chopped

1½ tbs plain flour

1 tbs tomato paste

400g can diced tomatoes

1 cup (250ml) beef stock

2 medium carrots, halved, thickly sliced

150g green beans, trimmed, halved

600g sweet potato (kumara), peeled, chopped

¼ cup (60ml) skim milk

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.

Main ingredient:
Beef
Course:
Main-course
Occasion:
Family meals

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