On a bed of fluffy basmati rice comes a generous serving of beef stew, made from browned beef, baby potatoes, garlic, diced onion & carrots. All of this is fried until fragrant, then elevated with NOMU Beef Rub and enveloped in tangy tomato sauce.
Fragrant Beef Stew
Fragrant Beef Stew
with baby potatoes, carrots, & basmati rice
Hands on Time: 25 - 50 minutes
Overall Time: 60 - 75 minutes
Ingredients:
- Baby Potato
- Beef
- Carrot
- Cooked Chopped Tomato
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Beef Rub
- Onion
- Onions
- Pasture-raised Angus Beef Chunks
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
STEW
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the beef dry with paper towel. When hot, fry the beef chunks until browning, 4-5 minutes (shifting occasionally). Add the quartered potatoes, the carrot pieces, and the diced onion. Fry until slightly soft, 4-5 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 300ml of water. Bring to a boil and simmer until cooked through and thickened, 30-35 minutes. Remove from the heat, add sweetener and season.
RICE
While the stew is simmering, place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DINNER IS READY
Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.
Pasture-raised Angus Beef Chunks - 200g
Baby Potato - 200g
Carrot - 120g
Onion - 1
NOMU Beef Rub - 5ml
Garlic Clove - 1
Cooked Chopped Tomato - 100g
White Basmati Rice - 100ml
Fresh Parsley - 3g
STEW
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the beef dry with paper towel. When hot, fry the beef chunks until browning, 4-5 minutes (shifting occasionally). Add the quartered potatoes, the carrot pieces, and the diced onion. Fry until slightly soft, 5-6 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 600ml of water. Bring to a boil and simmer until cooked through and thickened, 35-40 minutes. Remove from the heat, add sweetener and season.
RICE
While the stew is simmering, place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DINNER IS READY
Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.
Pasture-raised Angus Beef Chunks - 400g
Baby Potato - 400g
Carrot - 240g
Onion - 1
NOMU Beef Rub - 10ml
Garlic Clove - 1
Cooked Chopped Tomato - 200g
White Basmati Rice - 200ml
Fresh Parsley - 5g
STEW
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the beef dry with paper towel. When hot, fry the beef chunks until browning, 5-6 minutes (shifting occasionally). Add the quartered potatoes, the carrot pieces, and the diced onion. Fry until slightly soft, 7-8 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 900ml of water. Bring to a boil and simmer until cooked through and thickened, 40-45 minutes. Remove from the heat, add sweetener and season.
RICE
While the stew is simmering, place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DINNER IS READY
Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.
Pasture-raised Angus Beef Chunks - 600g
Baby Potato - 600g
Carrot - 360g
Onions - 2
NOMU Beef Rub - 15ml
Garlic Cloves - 2
Cooked Chopped Tomato - 300g
White Basmati Rice - 300ml
Fresh Parsley - 8g
STEW
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the beef dry with paper towel. When hot, fry the beef chunks until browning, 5-6 minutes (shifting occasionally). Add the quartered potatoes, the carrot pieces, and the diced onion. Fry until slightly soft, 7-8 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 1.2L of water. Bring to a boil and simmer until cooked through and thickened, 45-50 minutes. Remove from the heat, add sweetener and season.
RICE
While the stew is simmering, place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DINNER IS READY
Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.
Pasture-raised Angus Beef Chunks - 800g
Baby Potato - 800g
Carrot - 480g
Onions - 2
NOMU Beef Rub - 20ml
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
White Basmati Rice - 400ml
Fresh Parsley - 10g
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