FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

First things first, get your spuds on. Pop them in salted boiling water and cook until soft, about 25 minutes.

While they’re bubbling away, grab a big pan. Heat your oil , toss in the leeks and carrots. Let them gently soften for about 8 minutes , you want them sweet and soft, not browned.

Add your diced chicken and stir it around until it’s turned white all over. Sprinkle in the flour and stir for a couple of minutes to cook it out.

Pour in your white wine and let it bubble away for 2-3 minutes so the alcohol cooks off.

Gradually add the chicken stock, stirring as you go. Now stir in your Dijon and wholegrain mustard, chopped tarragon, a pinch of nutmeg if you fancy, and plenty of salt and black pepper. Let it all bubble for around 5-10 minutes until the sauce has thickened a bit and the chicken’s cooked through.

Stir in your frozen peas, then turn off the heat.

Once your spuds are soft, drain them well and mash with the butter and skimmed milk until smooth and fluffy. Stir in half the grated cheese if you’re using it.

Pour the chicken mix into a baking dish. Spoon your mash on top and rough up the surface with a fork for lovely crispy edges. Sprinkle over the rest of the cheese if you’re feeling cheesy.

Bake at 200°C (180°C fan) for around 20 minutes until the mash is golden and everything’s bubbling away at the edges. I finished mine with a torch 🔥

Let it sit for a few minutes so you don’t burn your tongue ,then scoop it into bowls and enjoy!

Serve it up with some bright green broccoli on the side for crunch and extra fibre.

✅ Freezer friendly? Yes – cool it right down, portion it up, and freeze for up to 2 months.
✅ Gluten free? Use gluten-free flour and check your wine’s suitable.
✅ Batch cook? 100%!
✅ Vegetarian possible? Use Quorn pieces or mushrooms instead of chicken.