UntrainedChef
Quick Minced Meat Stew - stew, one-pot recipe

Quick Minced Meat Stew

40 min
2 portions

Weeknight lifesaver. Meat, veg, potatoes — all in one pot and done in 40 minutes.

Instructions

  1. 1

    Brown the minced meat in margarine or oil over high heat in a pot.

  2. 2

    Cut the onion, carrot, and celery into slices, and the potatoes into rough chunks.

  3. 3

    Add the vegetables and potatoes to the pot and fry for a couple of minutes, then add the rest of the ingredients.

  4. 4

    Let the stew simmer for 15–20 minutes, then season with salt and pepper to taste.

Per average serving

399
Calories
kcal
32.5
Protein
g
39.6
Carbs
g
13.4
Fat
g
8.6g
Fiber
11.5g
Sugar
3594mg
Sodium

Tips from the kitchen

  • Brown the beef in batches if your pot is small. Crowd it all in at once and it steams in its own liquid instead of getting any color, and that color is where the flavor comes from.
  • Cut the potatoes into chunks roughly the same size so they cook evenly. Too big and they're still hard when everything else is done.
  • Crumble the half stock cube into the pot rather than dropping it in whole. It dissolves faster into the water and you won't bite into a salty lump.
  • Hold off on the salt until the end. The stock cube and tomato purée both bring salt, so taste first at the 15 minute mark before you add more.
  • Poke a potato with a knife to check doneness. If it slides off easily the stew is ready, somewhere in that 15 to 20 minute window.

Ways to vary it

  • Swap the beef for minced pork or a mix of the two if that's what you have in the fridge.
  • A handful of frozen peas stirred in for the last few minutes adds a bit of green and some sweetness.
  • If you like a thicker stew, mash a few of the potato chunks against the side of the pot near the end and stir them back through.

Storage & leftovers

Keeps in the fridge for 3 to 4 days in a sealed container, and the flavor settles in nicely by day two. It freezes well for up to 3 months, though the potatoes go a little softer once thawed. Reheat gently on the stove with a splash of water to loosen it back up.

What to serve with it

A few slices of crusty bread to mop up the sauce is all it needs. A dollop of sour cream on top works too if you want to cut the tomato a little.

UC
By Untrained ChefPublished 30 April 2026 · Updated 11 July 2026

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