Corned beef and butter bean stew recipe
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- Serves 4
- Takes 30 mins
- 542 calories / serving
- Dairy-free
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
Each serving contains
- Energy
- 2265kJ 542.0kcal
- Fat
- 22g
- Saturates
- 4g
- Salt
- 2.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 54.6gProtein 23.7gFibre 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 2 ½ -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.
