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Corned beef and butter bean stew recipe

20 ratings

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2265kj
542kcal 27%
Fat
22g 32%
Saturates
4g 22%
Sugars
15g 17%
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.

See more Family favourites

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.