Beef Mince Stew with Mashed Potatoes and Lingonberry
⏱ 15 min prep · 🍳 25 min · 🍽 4
Beef mince stew is the dinner that lands on the meal plan the week the freezer is down to one packet of mince and the crisper drawer has half a leek left over from the weekend shop. Tuesdays are usually tight, and this is the dinner that goes straight into the pan without anyone needing to think first.
The stew itself is done in under 30 minutes, while the potatoes boil alongside for a butter-and-nutmeg mash. Serve with crispbread and lingonberry jam on the side, or just bread and butter if that's what's in the cupboard.
Swap the vegetables for whatever's in the drawer — carrot, parsnip, bell pepper, it barely changes the flavor. The stew freezes well in single portions, but boil the mash fresh the night you're serving it.
Ingredients
- 400.000 g kjøttdeig
- 2.000 ss nøytral olje
- 0.500 stk purre
- 1.000 fedd hvitløk
- 2.000 stk gulrot
- 1.000 stk rød paprika
- 1.000 stk tomat
- 3.000 dl grønnsakbuljong
- 10.000 stk potet
- 2.000 dl melk
- 2.000 ss smør
- 0.500 ts salt
- 0.500 ts kvernet pepper
- 0.250 ts revet muskatnøtt
Instructions
Skrell og del poteter i biter. Kok møre i usaltet vann, hell av vannet.
Varm melken nesten til kokepunktet. Mos potetene, rør inn smør og spe med melk til ønsket konsistens. Krydre med salt, pepper og muskat.
Varm olje i gryte og brun kjøttdeigen på høy varme, del opp med slikkepott eller gaffel.
Finhakk purre og hvitløk; skjær gulrøtter, paprika og tomat i terninger. Tilsett i gryta sammen med kraft og krydder. La surre til grønnsakene er møre.
Smak til og server med potetmos, flatbrød og tyttebærsyltetøy.
This is the stew that earns a permanent spot on our meal plan because the flavor is familiar and mild enough that nobody at the table stages a protest. Mince and a couple of root vegetables are usually what's left in the fridge by Thursday, and the stew works with whatever that turns out to be. The mash needs its own five minutes at the stove, so this lands best on nights someone's actually home by five-thirty. Once it's made, portion the extra into the freezer — a double batch on a Sunday quietly covers two more weeknights without anyone noticing you planned ahead.
FAQ
Can I freeze beef mince stew?
Yes, the stew with mince and vegetables freezes well for up to three months in an airtight container or freezer bag. Mashed potato doesn't freeze as kindly — it tends to turn grainy — so it's worth boiling that fresh the night you're serving it. Thaw the stew in the fridge overnight and reheat it thoroughly on the stovetop before serving.
How do I make this stew work for picky eaters?
Chop the vegetables small, or pulse them briefly in a food processor, so there are fewer pieces for a picky kid to pick out. The nutmeg in the mash can be left out entirely without losing much. Serving the stew and mash separately on the plate lets younger kids choose what they try first, rather than facing it all mixed together.
Can I swap the vegetables in this recipe?
This recipe is built for using up whatever's in the fridge — swap the leek for a yellow onion, the bell pepper for a bit of zucchini, or skip the tomato and stir in a spoonful of tomato paste instead. The stock and seasoning are what hold the flavor together, whatever vegetables end up in the pan that week.
How long do leftovers keep in the fridge?
The stew keeps for 3-4 days in a sealed container in the fridge, and often tastes better the next day. The mash is best eaten within 2-3 days — stir in a splash of extra milk before reheating, since it firms up in the cold. The stew also travels better in a lunchbox than the mash does, if you're packing it for school or daycare.
Can I make this ahead for the week's meal plan?
Make the stew over the weekend and keep it chilled until it's needed midweek. Boil the mash fresh the day you're serving it — it takes about 20 minutes and has a completely different texture than thawed mash. Slot it into the meal plan right after a long day, since reheating takes under ten minutes.
Is there a vegetarian version?
Swap the beef mince for a plant-based mince or coarse lentils — the rest of the recipe stays the same. Use vegetable stock and season with a splash of soy sauce or extra tomato paste for depth. Cook the plant-based mince a little less than you would beef, so it doesn't dry out.