Corned Beef Stew

Corned Beef


Tomato Passata 500g
Stock Cubes 2
Tinned Potatoes 567g Tin
Peas & carrots 340g Jar
Brown Sugar 2 table spoons


This is a single saucepan dish, cooked slowly on a low heat.

  1. Put a large saucepan on the heat and add the whole packet of passata.
  2. Drain and empty in the jar of peas and carrots.
  3. Drain the tin of potatoes, cut each into half and drop into the sauce
  4. Crumble in 2 stock cubes, and add a tablespoon or two of brown sugar. Possibly some garlic powder or chillie sauce if you fancy it
  5. While the sauce simmers, cut up the tin of corned beef into cubes and add to the mixture. Stir gently
  6. Serve in a bowl, with some bread