Recipe | Beef & sweet potato stew

There’s nothing more comforting in winter than a stew and there’s definitely nothing more satisfying than the minimal washing-up after a one pot meal. This ticks both boxes and is so full of goodness, you won’t be catching a winter cold! The red Thai flavours pack a subtle heat, but of course, add more if you like things spicy. This recipe will stretch to four portions, and will certainly warm your cockles.

Ingredients

·         500g beef mince (I usually go for 5% fat)

·         1 onion, diced

·         3 tbs red Thai curry paste (or if you’re not using a jar, one of those little pots will do)

·         2 sweet potatoes, peeled and diced

·         1 tin chickpeas, drained and rinsed

·         200ml coconut milk/cream

·         600ml beef/vegetable stock (I’ve used both and don’t have a preference)

·         75-100g kale, stalks removed and shredded

Method

·         Heat 1 tbs oil in a frying pan or casserole dish (I love my Le Creuset one for one pot meals such as this one). Add the onion and mince and cook for 4 minutes

·         Stir in the curry paste, chickpeas and sweet potato. Continue to cook for 3 minutes

·         Add the coconut milk/cream and stock. Bring to the boil and leave covered at a simmer for 8-10 minutes

·         Add the kale and cook for a further 2 minutes

·         Check the sweet potato is cooked (it will be if the chunks are small) and ladle into bowls

·         Garnish with coriander (optional)

Okay, so it may not be the most photogenic bowl of food, but it’s really tasty and the perfect winter warmer. This one’s not really a hit with Alfie (he didn’t like the chickpeas or kale) but would make a great, easy family dinner.

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LoveLucyRecipe so I can take a look at your creations.

Love, Lucy xx 

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