Serves
4
African Beef and Roast Veg Stew
A great hearty winter stew with lots of yummy root veg. You can use any root veg so you can mix it up, as long as there’s 800g in total.
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 400g lean stewing beef, in chunks
- 2 cloves garlic, finely chopped
- 2cm cube fresh ginger, peeled, finely chopped
- Spices:
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/3 tsp ground ginger
- 1 tsp turmeric
- Seeds from 6 cardamoms
- 1.2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
- 500ml beef stock
- 200g carrots, peeled & chopped
- 200g celeriac, peeled & chopped
- 200g swede, peeled & chopped
- 200g parsnips, peeled & chopped
- 1 can chickpeas, drained
- 100g pitted prunes, halved
- Chopped parsley and fresh pomegranate seeds for topping
Directions
- In a large pan, add the oil and cook the onions on high heat for a few minutes until they start to soften.
- Add the beef and brown it. Then, add the garlic, fresh ginger, and spices, and cook for a few minutes until fragrant, being careful not to burn.
- Add the stock and root vegetables, bring to the boil.
- Place a lid on, turn down the heat, and simmer for 1 hour.
- Add in the chickpeas and prunes, and simmer for another 15 minutes.
- Serve and sprinkle each serving with the parsley and pomegranate.
- Kcal: 419
- Protein: 33g
- Fat: 11g
- Carbs: 40g
- Fibre: 13g
- Serving: One serving
