The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
390g chopped tomatoes(tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 110g baby tomatoes
- 2 courgette
- 1 unwaxed lemon
- 4 large potatoes
- 1 handful of fresh flat-leaf parsley
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 onion
- 240g Tenderstem broccoli
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
500g beef mince(british beef mince (10% fat))
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 624Kcal |
| 352kJ | 2612kJ | |
| Fat | 3.5g | 26g |
| of which saturates | 1.0g | 7.4g |
| Carbohydrates | 8g | 61g |
| of which sugars | 2.2g | 16g |
| Protein | 5.0g | 37g |
| Salt | 0.21g | 1.6g |
| Fibre | 1.6g | 12g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
British Beef & Tomato Stew with Lemony Herb Mash
Tender British beef mince simmers with juicy tomatoes and courgettes in this light beef stew. Sundried tomatoes and garlic, basil and parsley paste pack it full of flavour. Mash flecked with fresh herbs and zingy lemon, to soak up all the juices. Vibrant broccoli to up the veg. It's a definite winner.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium saucepan, a masher, a sieve, a measuring jug & a grater
Make the mash
- Peel and roughly chop the potatoes, then add to the saucepan of boiling water
- Simmer for 18-20 mins, until soft, then drain
- Return to the pan and mash with 1 tbsp oil. Season with salt and pepper
Do the prep
- Finely dice the onion. Slice the courgette into 1/2cm thick discs. Halve the tomatoes. Zest and halve the lemon. Roughly chop the parsley
Simmer the beef
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the onion and cook for a further 2-3 mins, until softening. Add the courgette and tomatoes to the pan and cook for 3 mins
- Add the sundried tomato paste, garlic herb paste, chopped tomatoes and 200ml water. Simmer for 6-8 mins, until the sauce thickens. Season with salt and pepper
Meanwhile, cook the broccoli
- Bring the medium saucepan filled with salted water to a boil
- Trim the broccoli, then add to the saucepan. Boil for 3-4 mins, until cooked, then drain
- Toss with the lemon zest, 2 tsp oil and a pinch of salt
Finish the mash & plate up
- Mix half the parsley and the juice from half the lemon through the mash
- Serve the beef ragu into bowls, with the mash and broccoli alongside. Garnish with the remaining parsley and lemon, cut into wedges
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