eCook Meal
Coriander Chutney & Beef Rump Stew
with roasted butternut
Carrot and butternut are roasted until golden and crisp, before being smothered in a fragrant beef rump stew packed with tomato, chilli and spices. It is finished off with a sweet coriander chutney for some sweetness and fresh chilli for some kick!
Serving guide
Choose your portion size.
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. Pat the steak dry with paper towel and cut into bite-sized chunks. When hot, fry the steak until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, garlic, ½ the chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the beef chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the Beef curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. Pat the steak dry with paper towel and cut into bite-sized chunks. When hot, fry the steak until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, garlic, ½ the chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the beef chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the Beef curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SEARED STEAK
Place a pan over high heat with a drizzle of oil. Pat the Beef steak dry with paper towel and cut into bite-sized chunks. When hot, fry the steak until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, garlic, ½ the chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the beef chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the Beef curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SEARED STEAK
Place a pan over high heat with a drizzle of oil. Pat the Beef steak dry with paper towel and cut into bite-sized chunks. When hot, fry the steak until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, garlic, ½ the chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the beef chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the Beef curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.61
for 4 servings · R43.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R159.99 · 64% of packR102.39
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Fresh Chillies needs 2Medium Hot Serenade Chillies 45 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- NOMU Garam Masala Rub
- Mrs Balls Chutney
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Coriander Chutney & Beef Rump Stew?
The preparation time for Coriander Chutney & Beef Rump Stew with roasted butternut is between 20 and 35 minutes.
What is the total time required to make Coriander Chutney & Beef Rump Stew with roasted butternut?
The total time required to make Coriander Chutney & Beef Rump Stew with roasted butternut is between 40 and 60 minutes.
How many servings does Coriander Chutney & Beef Rump Stew provide?
4 servings
What are the main ingredients in Coriander Chutney & Beef Rump Stew?
Beef, Beef Rump, Butternut, Carrot, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove/s, Garlic Cloves, Mrs. Balls Chutney, NOMU Garam Masala Rub, Onion, Onions, Tomato Passata, Vegetable Stock
What is the nutritional information of Coriander Chutney & Beef Rump Stew?
Calories: 752, Carbs: 86 grams, Fat: grams, Protein: 45 grams, Sugar: 41.5 grams, Salt: 831 grams
How do I prepare Coriander Chutney & Beef Rump Stew?
STEW IS SERVED!: Make a bed of the roasted veggies and spoon over the beef curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef! CURRY MOMENT: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, garlic, ½ the chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the beef chunks, a sweetener (to taste) and seasoning. CORIANDER CHUTNEY: In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside. SEARED SIRLOIN: Place a pan over high heat with a drizzle of oil. Pat the steak dry with paper towel and cut into bite-sized chunks. When hot, fry the steak until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Remove from the pan, season and set aside. ROASTED VEG: Preheat the oven to 200°C. Boil the kettle. Spread the carrot and butternut on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Coriander Chutney & Beef Rump Stew?
Beef, Beef Rump, Butternut, Carrot, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove/s, Garlic Cloves, Mrs. Balls Chutney, NOMU Garam Masala Rub, Onion, Onions, Tomato Passata, Vegetable Stock
How many calories does Coriander Chutney & Beef Rump Stew have?
752 calories
How much fat content does Coriander Chutney & Beef Rump Stew have?
grams