Ingredients
1 tbsp sunflower oil
1 large carrot, chopped
1 celery stick, sliced
500g lean minced beef
1 tbsp tomato purée
400g can chopped tomato
400ml low FODMAP beef stock
450g potato, peeled and cut into large chunks
few thyme sprigs
1 tbsp chives
1 bay leaf
handful parsley, chopped
Method
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 stock. 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 chives.
Recipe adapted from: Good Food