• u00bd tsp dried thyme
• Salt and black pepper
• 1 tbsp cornflour
• 500g lean beef mince
• 1 onion, chopped
• 1 medium sweet potato, peeled and cubed
• 2 carrots, peeled and cubed
• 2 parsnips, peeled and cubed
• 3 potatoes, peeled and cubed
• 2 tbsp tomato puru00e9e
• 1lt beef stock
• 2 tsp Worcestershire sauce
• 2 tbsp water

1. Heat the oil in a large pot or casserole dish over a medium heat. Add the beef mince and onion and cook for 6-8 minutes, stirring and breaking up lumps with a wooden spoon, until there are no longer any pink bits. Carefully drain away any fat.
2. Add the sweet potato, carrots, parsnips, potatoes and tomato puré Cook, stirring, for 4-5 minutes.
3. Add the stock, Worcestershire sauce, thyme and some salt and black pepper. Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes or until the vegetables are tender.In a small bowl, stir the cornflour and water together into a smooth paste. Stir this into the stew. Return the stew to a boil and cook, stirring, for two minutes until thickened.