Beef Stew
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Preparation Time:
25
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Cooking Time:
60 Mins
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Serves:
2
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Calories Per Serving:
474 Kcal
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 sticks celery, finely diced
- 1 fat clove garlic, crushed
- 250g braising steak
- 1/2 tsp ground cinnamon
- 1/2 low-salt beef stock cube
- 1 tbsp tomato purée
- Handful of parsley, stalks and leaves finely chopped separately
- 500g sweet potatoes, peeled and diced
- knob of butter
- small handful grated cheddar
Method
- Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
- Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 – 2 mins until the aromas are released.
- Add the stock cube to 250ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
- Transfer the stew into a medium-sized ceramic dish.
- Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/ 180C fan/ gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
- Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking – you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/ 180C fan/ gas mark 6 and cook for around 30 – 35 mins or until golden, bubbling and hot throughout.