Beef & Potato Stew
A hearty freezer meal for six using own-brand beef and potatoes.
Allergens: contains celery. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 4g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons | Iceland |
|---|---|---|---|---|
| Beef mincepack 1kg · use 500g | £3.25£0.65 per 100g | £2.55£1.02 per 100g | £5.05£1.01 per 100g | £4.60£1.15 per 100g |
| Potatoespack 2kg · use 600g | £1.56£0.08 per 100g | £1.32£0.07 per 100g | £0.85£0.28 per 100g | £1.50£0.09 per 100g |
| Carrotspack 1kg · use 200g | £0.55£0.11 per 100g | £0.44£0.09 per 100g | £0.44£0.09 per 100g | £1.15£0.12 per 100g |
| Beef stocknot compared | – | £2.90 | – | – |
| Basket total (full packs) | £5.36 | £4.31 | £6.34 | £7.25 |
| Cost of what this recipe uses | £3.95 | £5.70 | £6.91 | £6.53 |
| Per serving | £0.66 | £0.95 | £1.15 | £1.09 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Beef stock.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, Salt and black pepper.
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Peel and chop the potatoes into 2cm chunks. Peel and chop the carrots into 1cm chunks. Season the beef mince with salt and black pepper.
- Heat a large casserole dish on the hob over a medium heat. Add 1 tbsp vegetable oil and swirl to coat. Add the beef mince and cook for 5-7 minutes, stirring occasionally, until browned and no pink remains. Drain off any excess fat.
- Add the chopped potatoes and carrots to the casserole dish. Pour in 300ml beef stock and stir to combine. Season with salt and black pepper to taste. Bring to a simmer, then cover the casserole dish with a lid or foil.
- Transfer the casserole dish to the preheated oven and cook for 40 minutes, or until the potatoes are tender and the stew is thickened. Stir occasionally during cooking.
- Remove the casserole dish from the oven and let the stew cool to room temperature. Taste and adjust the seasoning if needed.
- Divide the stew into 6 portions and transfer them to airtight containers or freezer bags. Label and date the containers or bags. Freeze for up to 3 months.
- To reheat, thaw the frozen stew in the fridge overnight. The next day, transfer the thawed stew to a pan and heat on the hob over a medium heat, stirring occasionally, until steaming hot throughout. Alternatively, you can reheat the stew in the microwave in 1-minute intervals, stirring between each interval, until steaming hot throughout. Reheat only once, as reheating twice can increase the risk of foodborne illness.
Tips
- To make this stew cheaper, you can use cheaper cuts of beef such as stewing beef or even lamb. You can also use frozen mixed vegetables instead of fresh carrots.
- To batch-cook and portion this stew for the week, you can double the recipe and freeze the extra portions. This will save you time and money in the long run.
- When reheating the stew, make sure to heat it thoroughly to steaming hot throughout to kill any bacteria that may have grown during freezing. Do not reheat the stew more than once, as this can increase the risk of foodborne illness.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet. - Potatoes · about 1.4kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: Roasted Veg & Chickpea Tray, One-pan chicken, potatoes and veg, Beef & Veggie Skillet. - Carrots · about 800g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Roasted Veg & Chickpea Tray, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake. - Beef stock · about 900ml left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Spaghetti Bolognese, One-Pot Creamy Tomato & Lentil Pasta.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).