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Corned beef and butter bean stew recipe

Corned beef and butter bean stew recipe

10 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

  1. 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.
  2. 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.

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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.

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