13/05/2026
🌱 Spring Vegetable & White Bean Beef Stew with Mustard Mash
It's a comforting classic with a zesty twist—and you can conveniently grab everything you need at Pick n Pay or via the asap! App.
🛒 Ingredients List
1. For the Stew: 1kg PnP stewing beef, 50g seasoned flour, 2 Tbsp canola oil, 1 Knorr beef stock pot, 1 red onion (chopped), 2 carrots (diced), 2 stalks celery (chopped).
2. The Tomatoes: 1 can (400g) PnP chopped tomatoes + 500g fresh cherry tomatoes.
3. The Greens & Beans: 1 can (400g) cannellini beans, 100g frozen peas, 3 sprigs rosemary (or Robertsons dried), 1 Tbsp sugar, 2 cups water.
4. For the Mustard Mash: 4 large potatoes, 50g butter, ¼ cup full cream milk, 2 Tbsp wholegrain mustard.
The Garnish: Fresh parsley (chopped), zest of 1 lemon, salt, and pepper.
🔥 Method
1. Brown the Beef: Dust beef cubes in seasoned flour. Heat oil in a casserole pot and brown the meat on all sides. Remove and set aside.
2. Sauté the Base: In the same pot, fry onion, carrots, and celery for 5 minutes.
3. Simmer: Add chopped tomatoes, cherry tomatoes, Knorr stock pot, water, and rosemary. Return the beef to the pot with the sugar. Simmer gently for 90 minutes until the beef is tender.
4. Final Veggies: Stir in the cannellini beans and frozen peas. Simmer for a final 10 minutes. Season to taste.
5. The Mash: While the stew simmers, boil potatoes for 30 minutes or until soft. Drain and mash with butter, milk, and mustard until smooth. Season well.
Serve: Spoon the rich stew over a bed of mustard mash. Top with fresh parsley and lemon zest for a burst of spring flavor!
✨ Top Tip
The lemon zest and parsley at the end aren't just for looks—they cut through the richness of the beef for a truly professional finish!
