Diced Beef Ragù with Parmesan Mash & Broccoli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil or cooking spray in a large saucepan over medium-high heat. Brown the beef in batches for 2–3 minutes per batch, then set aside.

Step 2

Add the onion, carrots and celery to the same pan. Cook for 5 minutes until beginning to soften. Add the garlic and cook for 30 seconds.

Step 3

Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes, beef stock, bay leaves, oregano, thyme and black pepper. Return the beef and any juices to the pan.

Step 4

Bring to a gentle simmer, cover and cook on low for 40–55 minutes, stirring occasionally. Check the beef: it should be tender when pierced with a fork. Some diced stewing beef may need longer; if it remains tough, continue simmering until tender, adding a little water if necessary.

Step 5

Meanwhile, place the potatoes in a saucepan of cold salted water. Bring to the boil and simmer for 15–20 minutes until tender. Drain thoroughly and allow to steam-dry for 1 minute.

Step 6

Mash the potatoes with the milk and buttery spread. Stir in the Parmesan and season with salt and black pepper.

Step 7

If the ragù is too thin, mix the cornflour with the cold water. Stir into the simmering sauce and cook for 2–3 minutes until thickened. Remove the bay leaves and check the seasoning.

Step 8

Steam the broccoli for 4–6 minutes until tender but still bright green.

Step 9

Divide the mash, beef ragù and broccoli evenly between four plates and serve.