Ingredients (Serves 5)
2 tsps avocado oil
500g 5% fat beef mince
120g brown onion, chopped
2 celery stalks, chopped
120g carrot, peeled and sliced
100g red bell pepper, diced
2 garlic cloves, minced
230g white potato, peeled and cut into chunks
½ tsp dried oregano
750ml beef or chicken stock (made with one organic stock cube)
400g tinned chopped tomatoes
½ tbsp Worcestershire sauce
120g tinned or frozen sweetcorn
1 tsp sea salt
1 tsp ground black pepper
A sprinkle of fresh parsley, chopped (optional)
Nutrition
Per serving: 288 Calories, 27g Protein, 27g Carbs, 8g Fat
Preparation
Heat the oil in a large saucepan over a medium flame. Add the beef mince and fry for three minutes, stirring frequently.
Add the onion, celery, carrot, bell pepper and minced garlic. Fry for 4-5 minutes, stirring frequently.
Add the potato, Italian seasoning, stock, tinned tomatoes and Worcestershire sauce. Stir well and bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Add the sweetcorn, salt and pepper and simmer for two minutes. Taste and add more seasoning if desired.
Serve garnished with chopped parsley, if desired.