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Corned beef and butter bean stew recipe
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Turn corned beef into a hearty stew with vegetables and butter beans. Pesto and peas add freshness, serve with bread to mop it all up! See method
Ingredients
- 2 tbsp olive oil
- 120g corned beef slices, torn into pieces
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed
- 100g Free From green pesto
- 1 vegetable or chicken stock pot, made up to 650ml
- 400g tin butter beans, drained and rinsed
- ½ sweetheart cabbage, finely sliced
- 300g frozen peas
- ½ crusty cob, sliced
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2265kj
542kcal
27%
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Fat
22g
32%
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Saturates
4g
22%
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Sugars
15g
17%
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Salt
2g
34%
of the reference intake
Carbohydrate 54.6g
Protein 23.7g
Fibre 12.9g
Method
- Heat 1 tbsp oil in a large saucepan over a medium-high heat and fry the corned beef for 5 mins, breaking up with a spoon until it turns a darker brown and crumbly. Transfer to a plate.
- Heat the remaining oil in the pan, fry the onion and carrot for 5 mins, then stir in the garlic and fry for 1 min. Stir in the pesto, stock, butter beans and cabbage. Bring to the boil, then simmer for 6-8 mins until the cabbage is tender. Stir in the peas and season well. Return to the boil for 2-3 mins until the peas are cooked. Stir in the corned beef to warm through, then serve in deep bowls with the bread for dunking.
Tip: Make it in a slow-cooker: cook on low for 2½-3 hrs until the veg is tender, adding the peas for the last 20 mins. Fry the corned beef and stir in to serve.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.