Beef, mushroom and butter bean stew with sweet potato mash

By Jaime Rose Chambers | Dietitian

Published 2 December 2024

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This video duplicates the information in the recipe below. It shows the steps as described in the method and only has music as an audio track.

Looking for a hearty and nutritious winter meal?

Try our recipe for slow-cooked beef and butter bean with fluffy, creamy mashed sweet potato. Packed with meat, tomato, beans and veggies, this recipe is a classic winter staple and a great way to use up any extra veggies in your fridge.

Prep time

20m

Cook time

4h 30m

Serves

Ingredients

Stew

1kg braising beef (such as skirt or chuck steak, diced into 2 to 3cm pieces)
1 large onion, peeled and roughly chopped
3 stalks of celery, roughly chopped
3 carrots, peeled and roughly chopped
2 heaped tbsp tomato concentrate
800g canned diced tomato
2 tbsp Worcestershire sauce
2 beef stock cubes
3 bay leaves
1 tsp dried rosemary
400g Swiss brown or button mushrooms, washed and halved
2 cans of butter beans, drained and rinsed
Extra virgin olive oil
Sea salt
Freshly ground pepper

Sweet potato mash

3 large sweet potatoes, peeled and chopped into 2cm pieces
1 tbsp olive oil
2 tbsp milk
1/2 bunch of parsley, finely chopped

Method

Step 1:

Using a large, heavy based pot on medium-high heat, add 2 tablespoons of olive oil. Fry the beef in 3 or 4 batches, so it’s not overcrowded, until browned.

Step 2:

Remove cooked beef to a bowl and set aside.

Step 3:

Return the pot to the heat and add one tablespoon of olive oil, plus the onion, celery, carrot and a generous pinch of salt and pepper. Fry for around 10 to 15 minutes or until soft.

Step 4:

Add the beef back into the pot, as well as the tomato concentrate and both cans of diced tomatoes, then fill each can to the top with water and add to the pot as well (this should equal 800ml of water).

Step 5:

Add Worcestershire sauce, crumbled stock cubes, bay leaves and rosemary, and bring to the boil. Reduce the heat to a simmer and cook on the stove for 2.5 hours.

Step 6:

Add mushrooms and butter beans and cook for another 1.5 hours. If there is too much liquid, you can simmer with the lid off towards the end of cooking.

Step 7:

Make the sweet potato mash by steaming or boiling the sweet potatoes until soft. Drain and place back into the pot with olive oil, milk, salt and pepper. Mash together, keeping it a little chunky.

Step 8:

Serve the mash in a bowl topped with stew, sprinkled with parsley and a side of greens