Tender ostrich meat is cooked low & slow in a red wine-infused broth, creating a flavourful base that’ll have your taste buds singing a chorus. Toasted country loaf slices are served to soak up all those rich & juicy notes. Finish it off with a sprinkle of fresh parsley and you’ve got a dish that’s a real showstopper.
Classic Ostrich Stew
Classic Ostrich Stew
with toasted country loaf slices, fresh parsley & red wine
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Beef
- Beef Stock
- Cake Flour
- Carrot
- Country Loaf
- Free-Range Ostrich Strips
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Onion
- Onions
- Ostrich
- Potato
- Red Wine
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
BROWN THE Ostrich
Pat the Ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). Remove from the pot, season, and set aside.
ALL THE AROMATICS
Boil the kettle. Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, the Carrot pieces, and the potato pieces. Fry until slightly softened, 6-8 minutes (shifting occasionally).
SIMMER THE SAUCE
When the veg is slightly softened, add the grated garlic, the tomato paste, the NOMU rub, and the flour to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat and add the wine. Simmer until almost all evaporated, 1-3 minutes. Add the stock and 300ml of boiling water. Reduce the heat and simmer until reduced and thickened, 15-20 minutes. In the final minute, add the browned Ostrich. Season to taste.
TIME FOR TOASTING
Place a pan over medium-high heat with a knob of butter. When melted, add the sliced country loaf and brown until toasted, 1-3 minutes per side.
GET NOSHING!
Bowl up the Ostrich stew. Serve with the toasted country loaf. Sprinkle over the chopped parsley. Delish work, Chef!
BROWN THE Ostrich
Pat the Ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). Remove from the pot, season, and set aside.
ALL THE AROMATICS
Boil the kettle. Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, the Carrot pieces, and the potato pieces. Fry until slightly softened, 6-8 minutes (shifting occasionally).
SIMMER THE SAUCE
When the veg is slightly softened, add the grated garlic, the tomato paste, the NOMU rub, and the flour to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat and add the wine. Simmer until almost all evaporated, 1-3 minutes. Add the stock and 600ml of boiling water. Reduce the heat and simmer until reduced and thickened, 15-20 minutes. In the final minute, add the browned Ostrich. Season to taste.
TIME FOR TOASTING
Place a pan over medium-high heat with a knob of butter. When melted, add the sliced country loaf and brown until toasted, 1-3 minutes per side.
GET NOSHING!
Bowl up the Ostrich stew. Serve with the toasted country loaf. Sprinkle over the chopped parsley. Delish work, Chef!
BROWN THE Ostrich
Pat the Ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). You may have to do this step in batches. Remove from the pot, season, and set aside.
ALL THE AROMATICS
Boil the kettle. Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, the Carrot pieces, and the potato pieces. Fry until slightly softened, 8-10 minutes (shifting occasionally).
SIMMER THE SAUCE
When the veg is slightly softened, add the grated garlic, the tomato paste, the NOMU rub, and the flour to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat and add the wine. Simmer until almost all evaporated, 1-3 minutes. Add the stock and 700ml of boiling water. Reduce the heat and simmer until reduced and thickened, 20-25 minutes. In the final minute, add the browned Ostrich. Season to taste.
TIME FOR TOASTING
Place a pan over medium-high heat with a knob of butter. When melted, add the sliced country loaf and brown until toasted, 1-3 minutes per side.
GET NOSHING!
Bowl up the Ostrich stew. Serve with the toasted country loaf. Sprinkle over the chopped parsley. Delish work, Chef!
BROWN THE Ostrich
Pat the Ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). You may have to do this step in batches. Remove from the pot, season, and set aside.
ALL THE AROMATICS
Boil the kettle. Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, the Carrot pieces, and the potato pieces. Fry until slightly softened, 8-10 minutes (shifting occasionally).
SIMMER THE SAUCE
When the veg is slightly softened, add the grated garlic, the tomato paste, the NOMU rub, and the flour to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat and add the wine. Simmer until almost all evaporated, 1-3 minutes. Add the stock and 800ml of boiling water. Reduce the heat and simmer until reduced and thickened, 20-25 minutes. In the final minute, add the browned Ostrich. Season to taste.
TIME FOR TOASTING
Place a pan over medium-high heat with a knob of butter. When melted, add the sliced country loaf and brown until toasted, 1-3 minutes per side.
GET NOSHING!
Bowl up the Ostrich stew. Serve with the toasted country loaf. Sprinkle over the chopped parsley. Delish work, Chef!
Frequently Asked Questions
What is the preparation time for Classic Ostrich Stew?
The preparation time for Classic Ostrich Stew with toasted country loaf slices, fresh parsley & red wine is between 25 and 40 minutes.
What is the total time required to make Classic Ostrich Stew with toasted country loaf slices, fresh parsley & red wine?
The total time required to make Classic Ostrich Stew with toasted country loaf slices, fresh parsley & red wine is between 45 and 65 minutes.
How many servings does Classic Ostrich Stew provide?
4 servings
What are the main ingredients in Classic Ostrich Stew?
Beef, Beef Stock, Cake Flour, Carrot, Country Loaf, Free-Range Ostrich Strips, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Provençal Rub, Onion, Onions, Ostrich, Potato, Red Wine, Tomato Paste
What is the nutritional information of Classic Ostrich Stew?
Calories: 689, Carbs: 102 grams, Fat: grams, Protein: 49.9 grams, Sugar: 20.7 grams, Salt: 978 grams
How do I prepare Classic Ostrich Stew?
ALL THE AROMATICS: Boil the kettle. Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, the carrot pieces, and the potato pieces. Fry until slightly softened, 6-8 minutes (shifting occasionally). SIMMER THE SAUCE: When the veg is slightly softened, add the grated garlic, the tomato paste, the NOMU rub, and the flour to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat and add the wine. Simmer until almost all evaporated, 1-3 minutes. Add the stock and 600ml of boiling water. Reduce the heat and simmer until reduced and thickened, 15-20 minutes. In the final minute, add the browned ostrich. Season to taste. TIME FOR TOASTING: Place a pan over medium-high heat with a knob of butter. When melted, add the sliced country loaf and brown until toasted, 1-3 minutes per side. GET NOSHING!: Bowl up the ostrich stew. Serve with the toasted country loaf. Sprinkle over the chopped parsley. Delish work, Chef! BROWN THE OSTRICH: Pat the ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). Remove from the pot, season, and set aside.
What should be prepared from my kitchen to make Classic Ostrich Stew?
Beef, Beef Stock, Cake Flour, Carrot, Country Loaf, Free-Range Ostrich Strips, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Provençal Rub, Onion, Onions, Ostrich, Potato, Red Wine, Tomato Paste
How many calories does Classic Ostrich Stew have?
689 calories
How much fat content does Classic Ostrich Stew have?
grams
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