Sometimes you just need a bowl of comforting stew, especially after a long working day. After finishing this recipe, you can look forward to spoonfuls of carrots, onions, butter beans, and browned beef strips swimming in a lip smacking liquid layered with red wine, tomato passata, and chilli. This is how we stew it, Chef!
Rustic Beef Stew
Rustic Beef Stew
with tzatziki
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Butter Beans
- Carrot
- Free-Range Beef Strips
- Fresh Chilli
- Fresh Chillies
- NOMU Beef Rub
- Onion
- Onions
- Pumpkin Seeds
- Red Wine
- Tomato Passata
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
PUMPKIN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWNED BEEF
Return the pot to high heat with a drizzle of oil and a knob of butter. Pat the beef pieces dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pot, cover, and set aside.
STEW
Return the pot to high heat with a drizzle of oil. Add the carrot pieces and the diced onions to the pot. Fry until the carrots are slightly soft, 5-6 minutes. Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost evaporated. Mix in the tomato passata and 150ml of water. Simmer until reduced and cooked through, 10-12 minutes. In the final 4-5 minutes, add the drained beans and the browned beef pieces, and simmer until warmed through. Add a sweetener and season.
WARM UP THE BELLY
Dish the fragrant stew into a bowl and scatter over the toasted pumpkin seeds. Dollop over the tzatziki and enjoy, Chef!
Pumpkin Seeds - 10g
Free-range Beef Strips - 150g
Carrot - 240g
Onion - 1
NOMU Beef Rub - 10ml
Fresh Chilli - 1
Red Wine - 15ml
Tomato Passata - 100g
Butter Beans - 120g
Tzatziki - 30ml
PUMPKIN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWNED BEEF
Return the pot to high heat with a drizzle of oil and a knob of butter. Pat the beef pieces dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pot, cover, and set aside.
STEW
Return the pot to high heat with a drizzle of oil. Add the carrot pieces and the diced onions to the pot. Fry until the carrots are slightly soft, 5-6 minutes. Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost evaporated. Mix in the tomato passata and 300ml of water. Simmer until reduced and cooked through, 10-12 minutes. In the final 4-5 minutes, add the drained beans and the browned beef pieces, and simmer until warmed through. Add a sweetener and season.
WARM UP THE BELLY
Dish the fragrant stew into bowls and scatter over the toasted pumpkin seeds. Dollop over the tzatziki and enjoy, Chef!
Pumpkin Seeds - 20g
Free-range Beef Strips - 300g
Carrot - 480g
Onion - 1
NOMU Beef Rub - 20ml
Fresh Chilli - 1
Red Wine - 30ml
Tomato Passata - 200g
Butter Beans - 240g
Tzatziki - 60ml
PUMPKIN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWNED BEEF
Return the pot to high heat with a drizzle of oil and a knob of butter. Pat the beef pieces dry with paper towel. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). Remove from the pot, cover, and set aside.
STEW
Return the pot to high heat with a drizzle of oil. Add the carrot pieces and the diced onions to the pot. Fry until the carrots are slightly soft, 6-7 minutes. Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost evaporated. Mix in the tomato passata and 600ml of water. Simmer until reduced and cooked through, 12-15 minutes. In the final 4-5 minutes, add the drained beans and the browned beef pieces, and simmer until warmed through. Add a sweetener and season.
WARM UP THE BELLY
Dish the fragrant stew into bowls and scatter over the toasted pumpkin seeds. Dollop over the tzatziki and enjoy, Chef!
Pumpkin Seeds - 30g
Free-range Beef Strips - 450g
Carrot - 720g
Onions - 2
NOMU Beef Rub - 30ml
Fresh Chillies - 2
Red Wine - 45ml
Tomato Passata - 300g
Butter Beans - 360g
Tzatziki - 90ml
PUMPKIN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWNED BEEF
Return the pot to high heat with a drizzle of oil and a knob of butter. Pat the beef pieces dry with paper towel. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). Remove from the pot, cover, and set aside.
STEW
Return the pot to high heat with a drizzle of oil. Add the carrot pieces and the diced onions to the pot. Fry until the carrots are slightly soft, 6-7 minutes. Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost evaporated. Mix in the tomato passata and 600ml of water. Simmer until reduced and cooked through, 12-15 minutes. In the final 4-5 minutes, add the drained beans and the browned beef pieces, and simmer until warmed through. Add a sweetener and season.
WARM UP THE BELLY
Dish the fragrant stew into bowls and scatter over the toasted pumpkin seeds. Dollop over the tzatziki and enjoy, Chef!
Pumpkin Seeds - 40g
Free-range Beef Strips - 600g
Carrot - 960g
Onions - 2
NOMU Beef Rub - 40ml
Fresh Chillies - 2
Red Wine - 60ml
Tomato Passata - 400g
Butter Beans - 480g
Tzatziki - 125ml
Woolies Products in this dish
