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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Spanish Ostrich Stew?
The preparation time for Spanish Ostrich Stew with wilted spinach & brown rice is between 25 and 30 minutes.
What is the total time required to make Spanish Ostrich Stew with wilted spinach & brown rice?
The total time required to make Spanish Ostrich Stew with wilted spinach & brown rice is between 30 and 35 minutes.
How many servings does Spanish Ostrich Stew provide?
4 servings
What are the main ingredients in Spanish Ostrich Stew?
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
What is the nutritional information of Spanish Ostrich Stew?
Calories: 698, Carbs: 104 grams, Fat: grams, Protein: 47.1 grams, Sugar: 24.2 grams, Salt: 1931 grams
How do I prepare Spanish Ostrich Stew?
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. 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. 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). GET COSY!: Dish up the fluffy brown rice. Serve with the Spanish ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
What should be prepared from my kitchen to make Spanish Ostrich Stew?
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
How many calories does Spanish Ostrich Stew have?
698 calories
How much fat content does Spanish Ostrich Stew have?
grams
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