One-Pan Beef Stew with Vegetable Mash

Name: One-Pan Beef Stew with Vegetable Mash
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 8
Ingredients: 2 tbsp rapeseed oil; 600 g lean diced beef; 320 g large chestnut mushrooms, quartered; 2 bay leaves; 2 tbsp thyme leaves; 4 small small red onions, quartered; 4 clove garlic cloves, thinly sliced; 320 g medium carrots, cut into chunky lengths; 600 ml vegetable stock; 1 tbsp vegetable bouillon powder; 4 tbsp tomato purée; 700 g peeled swede, cut into chunks; 850 g peeled potatoes, cut into chunks; black pepper; broccoli or peas, to serve

Recipe GLPR4712c9d0d252fc

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Main Course

145 min

295 cal

Servings: 8

Microwave

Stovetop

SNAP eligible

A rich, hearty beef stew with tender beef, mushrooms, carrots, and aromatic herbs, served alongside a creamy mash of swede and potatoes. This comforting one-pan meal is naturally dairy-free and gluten-free, perfect for a satisfying dinner that can be made ahead and reheated.

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Ingredients

2 tbsp rapeseed oil

600 g lean diced beef

320 g large chestnut mushrooms, quartered

2 bay leaves

2 tbsp thyme leaves

4 small small red onions, quartered

4 clove garlic cloves, thinly sliced

320 g medium carrots, cut into chunky lengths

600 ml vegetable stock

1 tbsp vegetable bouillon powder

4 tbsp tomato purée

700 g peeled swede, cut into chunks

850 g peeled potatoes, cut into chunks

black pepper

broccoli or peas, to serve

Directions

Heat the rapeseed oil in a large non-stick pan over medium-high heat. Working in three batches, brown the diced beef on all sides until deeply caramelized, about 3-4 minutes per batch. Transfer each batch to a plate and set aside.
Add the quartered mushrooms, bay leaves, and thyme leaves to the pan. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to soften.
Add the quartered onions and sliced garlic to the pan. Cook for another 3-5 minutes, stirring gently, until the onions are translucent and the garlic is fragrant.
Return all the browned beef to the pan along with the chunky carrot pieces, vegetable stock, and tomato purée. Stir well to combine. Cover the pan and reduce the heat to low. Simmer gently for 2 hours, stirring occasionally, until the beef is very tender and the sauce has reduced to a thick, rich gravy.
About 25 minutes before the stew is ready to serve, prepare the vegetable mash. Bring a large pot of water to a rolling boil and add the peeled swede chunks. Boil for 5 minutes.
Add the peeled potato chunks to the same pot and continue boiling for 15-20 minutes until both the swede and potatoes are completely tender and easily pierced with a fork.
Drain the swede and potatoes thoroughly in a colander. Return them to the pot and mash together with a potato masher until creamy, seasoning generously with black pepper to taste.
Divide the beef stew and vegetable mash between serving plates. Serve with broccoli or peas on the side if desired. Any leftover stew and mash can be cooled and refrigerated for up to 3 days. Reheat the stew in a pan until piping hot (165°F internally), and reheat the mash in the microwave or on the stovetop.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight stew with all ingredients readily available at Harris Teeter, Food Lion, Walmart, or ALDI—no special trips needed. The stated 145 minutes is honest for a proper braise, though the actual hands-on time is closer to 25 minutes of chopping followed by unattended simmering, which suits busy households. At roughly $2.50–$3.00 per serving, the beef dominates the cost but this is a forgiving, reheatable one-pot meal that feeds a family of eight and improves the next day. The only caveat is that swede (rutabaga) can be harder to find pre-cut at some locations; budget time for a produce search or dice it yourself at home.