Sloppy Joe Sandwich
1 hr
Messy, saucy, and absolutely worth it — this American classic is one of those dinners the whole family actually gets excited about.
americanbeefsandwich
Dead simple weeknight stew the kids will actually get excited about. Beef, mushrooms, and kidney beans in a mildly spiced tomato broth — done in under 40 minutes.
Instructions
- 1
Cut the beef into cubes and the mushrooms into wedges. Finely chop the garlic.
- 2
Brown the beef in batches in a pot with the margarine — don't crowd the pan or it'll steam instead of brown.
- 3
Once all the meat is browned, put it all back in the pot. Sprinkle over the flour, then pour in the stock and the canned tomato beans. Add the chili pepper and stir everything together.
- 4
Now fry the mushrooms and garlic in a separate pan with a bit more margarine until golden. Once they smell good and have some colour, tip them into the pot with the meat.
- 5
Let the stew simmer gently for 10–15 minutes. Just before serving, stir in the sugar snap peas and season with salt. If the colour looks a bit pale, add a few drops of browning sauce to deepen it.
Per average serving
541
Calories
kcal
46.5
Protein
g
42.8
Carbs
g
23.3
Fat
g
7.5g
Fiber
20.7g
Sugar
2457mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
541
Calories
kcal
46.5
Protein
g
42.8
Carbs
g
23.3
Fat
g
7.5g
Fiber
20.7g
Sugar
2457mg
Sodium
Tips from the kitchen
- Brown the beef in two or three batches and give each piece room. Pile it all in at once and it sweats grey instead of getting that browned crust.
- Sprinkle the flour over the meat before any liquid goes in, then stir for a few seconds. That way it coats the beef and thickens the broth instead of sitting in lumps.
- Fry the mushrooms in their own pan and don't move them too much. They release water first, then start to colour once that cooks off. Wait for the golden edges before tipping them into the pot.
- Hold the sugar snap peas until the last minute. Stir them in just before serving so they keep some bite and don't go limp.
- Add the browning sauce a drop at a time and stir between drops. It's only there to deepen the colour, and it gets dark fast.
Ways to vary it
- Swap the sugar snap peas for frozen green peas if that's what you've got. Same trick, stir them in at the end so they stay bright.
- If your kids run hot or cold on spice, you can dial the chili up or down. A half teaspoon keeps it mild, a full one gives it a bit more kick.
- Stirring a spoonful of sour cream into each bowl at the table is a nice option if you want to soften the tomato edge.
Storage & leftovers
Keeps in the fridge for up to three days in a sealed container. It freezes well, though the sugar snap peas go soft, so freeze it before adding them if you can. Reheat gently on the stove over low heat, adding a splash of stock or water if it's thickened up.
What to serve with it
Serve over boiled potatoes or with a chunk of bread to mop up the broth. Rice works too if that's more of a weeknight thing in your house.
UC
By Untrained ChefPublished 11 May 2026 · Updated 11 July 2026
