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Rich beef and vegetable stew

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 600 g beef rump, thinly sliced
  • 2 brown onions, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1 (300g) sweet potato, peeled, cut into 1cm x 1 cm dice
  • 2 tbs tomato paste
  • 250 g button mushrooms, halved
  • 1 tsp dried oregano
  • 500 ml (2 cups) Campbell’s Real Stock - Beef
  • 3 cups baby spinach


  1. Heat the oil in a large non- stick frying pan over medium-high heat. Cook the beef in batches until brown. Set aside.
  2. In the same pan cook the onion, garlic, sweet potato, tomato paste, mushrooms, and oregano, cook for 2 minutes.
  3. Add the Campbell’s Real Stock - Beef to the vegetable mixture. Stir to combine. Return the beef to the pan, add spinach, and continue cooking for 15 minutes. Serve with steamed vegetables.