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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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