This slow cooked meal is succulent, full of flavour, and really hearty. I have included a recipe below for leftovers which is delicious!
Middle Eastern Beef Stew
- 1 kilo oyster blade steak, de-boned and cubed
- 1 onion, halved and sliced
- 2 garlic cloves, thinly sliced
- 1 thumb size piece of fresh turmeric, peeled and thinly sliced
- 1 cup red wine
- 2 x 400g tins organic diced tomato
- 1 large sweet potato, sliced lengthways then chopped
- 1 large carrot, chopped
- 3 teaspoons cumin
- 3 teaspoons cinnamon
- 2 teaspoons nutmeg
- Coconut oil for frying
- 1 head broccoli
- 1/2 bunch silverbeet
- 1 clove garlic, sliced
- 1 chilli, sliced
- Pre-heat oven to 180 degree Celsius.
- Heat coconut oil in a casserole dish over a medium-low heat.
- Fry onions for 5 minutes until softened. Remove and place aside.
- Heat more oil in casserole dish and fry beef in batches until browned. Remove.
- Return onions to pan, and add garlic, turmeric, cumin, cinnamon and nutmeg. Fry for 2 minutes.
- Return beef to pan, and add red wine. Boil until liquid reduced by half.
- Add carrots, sweet potato and tomatoes to dish. Stir then place dish in oven.
- Cook for 1 hour. Remove, stir, add salt and pepper to taste. Cook for a further hour.
- Meanwhile, steam broccoli and silverbeet until tender. Refresh under cold water. Heat oil in a frypan and cook garlic and chilli for 1 minute. Add greens to pan and continue frying for 3 minutes.
I had plenty of leftovers so decided to place the stew on the bottom of a smaller casserole dish, topped with the leftover greens, then made a cauliflower mash with ½ head cauliflower, ¼ cup almond milk, and 2 tablespoons of parmesan. Baked in a 200 degree oven for 40 minutes until golden and crispy.