A tasty, rich and soul-warming stew for a chilly winter night! Ostrich is cooked until tender and then added to a glistening tomato sauce packed with carrot olives, pickled peppers, and spinach. It is served over fluffy brown rice topped with sprinklings of fresh parsley.
Spanish Ostrich Stew
Spanish Ostrich Stew
with wilted spinach & brown rice
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Beef Stock
- Brown Rice
- Carrot
- Free-range Ostrich Chunks
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Spanish Rub
- Onion
- Onions
- Ostrich
- Pickled Bell Peppers
- Pitted Kalamata Olives
- Spinach
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the carrot into bite-sized pieces. Peel and grate the garlic clove. Drain and roughly slice the pickled bell peppers. Peel and roughly chop ½ the onion.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the garlic is fragrant, add the tomato passata, the stock, and 150ml of boiling water. Simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
Brown Rice - 100ml
Carrot - 120g
Garlic Clove - 1
Pickled Bell Peppers - 30g
Onion - 1
Free-range Ostrich Chunks - 150g
NOMU Spanish Rub - 10ml
Tomato Passata - 100ml
Beef Stock - 5ml
Pitted Kalamata Olives - 30g
Spinach - 50g
Fresh Parsley - 4g
RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the carrot into bite-sized pieces. Peel and grate the garlic clove. Drain and roughly slice the pickled bell peppers. Peel and roughly chop the onion.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the garlic is fragrant, add the tomato passata, the stock, and 300ml of boiling water. Simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
Brown Rice - 200ml
Carrot - 240g
Garlic Clove - 1
Pickled Bell Peppers - 60g
Onion - 1
Free-range Ostrich Chunks - 300g
NOMU Spanish Rub - 20ml
Tomato Passata - 200ml
Beef Stock - 10ml
Pitted Kalamata Olives - 60g
Spinach - 100g
Fresh Parsley - 8g
RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the carrot into bite-sized pieces. Peel and grate the garlic cloves. Drain and roughly slice the pickled bell peppers. Peel and roughly chop 1½ of the onions.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the garlic is fragrant, add the tomato passata, the stock, and 450ml of boiling water. Simmer until slightly reduced, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
Brown Rice - 300ml
Carrot - 360g
Garlic Cloves - 2
Pickled Bell Peppers - 90g
Onions - 2
Free-range Ostrich Chunks - 450g
NOMU Spanish Rub - 30ml
Tomato Passata - 300ml
Beef Stock - 15ml
Pitted Kalamata Olives - 90g
Spinach - 150g
Fresh Parsley - 12g
RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the carrot into bite-sized pieces. Peel and grate the garlic cloves. Drain and roughly slice the pickled bell peppers. Peel and roughly chop the onions.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the garlic is fragrant, add the tomato passata, the stock, and 600ml of boiling water. Simmer until slightly reduced, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
Brown Rice - 400ml
Carrot - 480g
Garlic Cloves - 2
Pickled Bell Peppers - 120g
Onions - 2
Free-range Ostrich Chunks - 600g
NOMU Spanish Rub - 40ml
Tomato Passata - 400ml
Beef Stock - 20ml
Pitted Kalamata Olives - 120g
Spinach - 200g
Fresh Parsley - 15g
Woolies Products in this dish
