Gut-friendly recipe for 4 people, takes only 20 mins; recipe has sunflower oil, onion, carrot, celery, minced beef, tomato puree, mushroom ketchup, chopped tomato, sweet potato, thyme, bay leaf, parsley and savoy cabbage.
Minced beef & sweet potato stew
Course: Gut-friendly
Servings
4
servings
Prep time
20 mins
Ingredients
- Onion: 1 large onion, chopped
- Chopped Tomato: 400g can chopped tomato
- Carrot: 1 large carrot, chopped
- Parsley: handful parsley, chopped
- Bay Leaf: 1 bay leaf
- Tomato Puree: 1 tbsp tomato puree
- Sweet Potato: 450g sweet potato, peeled and cut into large chunks
- Thyme: few thyme sprigs
- Sunflower Oil: 1 tbsp sunflower oil
- Celery: 1 celery stick, sliced
- Savoy Cabbage: Savoy cabbage, to serve
- Minced Beef: 500g lean minced beef
- Mushroom Ketchup: 1 tbsp mushroom ketchup
Directions
- Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
- Add the tomato puree and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
- Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
- Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.
