1 tbsp sunflower oil

1 large carrot, chopped

1 celery stick, sliced

500g lean minced beef

1 tbsp tomato purée

400g can chopped tomatoes

300ml low FODMAP beef stock

450g potatoes, peeled and cut into large chunks

few thyme sprigs

1 bay leaf

handful parsley, chopped


Heat the oil in a large pan, add the carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.

Add the tomato purée and cook for a few mins, then add the tomatoes,  potatoes, herbs and a can full of water. Season well and bring to the boil.

Simmer on a low heat for 40-45 mins until the potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.

Once cooked, remove the bay leaf, stir through the chopped parsley and serve.

Recipe adapted from: Good Food

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