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!
Free-range Ostrich Strips - 150g
Onion - 1
Carrot - 120g
Potato - 200g
Garlic Clove - 1
Tomato Paste - 15ml
NOMU Provençal Rub - 10ml
Cake Flour - 5ml
Red Wine - 25ml
Beef Stock - 5ml
Country Loaf - 2 slices
Fresh Parsley - 4g
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!
Free-range Ostrich Strips - 300g
Onion - 1
Carrot - 240g
Potato - 400g
Garlic Clove - 1
Tomato Paste - 30ml
NOMU Provençal Rub - 20ml
Cake Flour - 10ml
Red Wine - 50ml
Beef Stock - 10ml
Country Loaf - 4 slices
Fresh Parsley - 8g
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!
Free-range Ostrich Strips - 450g
Onions - 2
Carrot - 360g
Potato - 600g
Garlic Cloves - 2
Tomato Paste - 45ml
NOMU Provençal Rub - 30ml
Cake Flour - 15ml
Red Wine - 75ml
Beef Stock - 15ml
Country Loaf - 6 slices
Fresh Parsley - 12g
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!
Free-range Ostrich Strips - 600g
Onions - 2
Carrot - 480g
Potato - 800g
Garlic Cloves - 2
Tomato Paste - 60ml
NOMU Provençal Rub - 40ml
Cake Flour - 20ml
Red Wine - 100ml
Beef Stock - 20ml
Fresh Parsley - 15g
Woolies Products in this dish
