Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 100 g chestnut mushrooms, diced (or regular mushrooms, optional)
  • 500 g beef mince
  • 2 cloves garlic, crushed or grated
  • 2 tablespoons plain flour
  • 1 beef stock cube (Kallo organic or Oxo)
  • 400 ml boiling water
  • 1 tablespoon tomato purée
  • 1 tablespoon soy sauce (or Worcestershire sauce)
  • 2 teaspoons dried herbes de Provence (or dried mixed herbs/Italian herbs)
  • 150 g mixed frozen vegetables (peas, sweetcorn, carrots, green beans recommended)

Instructions:

  1. Heat olive oil in a large frying pan over medium heat. Add diced onions and sauté gently for about 3 minutes until softened but not browned, stirring occasionally.
  2. Increase heat and add diced mushrooms. Fry for 2 minutes, continuously stirring until mushrooms start to brown.
  3. Add beef mince to the pan. Break up mince with a spatula and mix thoroughly. Cook for 4 minutes until browned all over.
  4. Lower heat, add crushed garlic, and sauté for an additional minute.
  5. Sprinkle flour over the mixture and stir well. Crumble in the stock cube, pour in boiling water, and stir until well combined.
  6. Stir in tomato purée, soy sauce, and herbs. Simmer for 5 minutes to develop flavors.
  7. Stir in mixed frozen vegetables and simmer for another 5 minutes until vegetables are cooked through.
  8. Serve hot with rice, mashed potatoes, or pasta.