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
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
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
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!
Frequently Asked Questions
What is the preparation time for Rustic Beef Stew?
The preparation time for Rustic Beef Stew with tzatziki is between 30 and 45 minutes.
What is the total time required to make Rustic Beef Stew with tzatziki?
The total time required to make Rustic Beef Stew with tzatziki is between 35 and 50 minutes.
How many servings does Rustic Beef Stew provide?
4 servings
What are the main ingredients in Rustic Beef Stew?
Beef, Butter Beans, Carrot, Free-Range Beef Strips, Fresh Chilli, Fresh Chillies, NOMU Beef Rub, Onion, Onions, Pumpkin Seeds, Red Wine, Tomato Passata, Tzatziki
What is the nutritional information of Rustic Beef Stew?
Calories: 555, Carbs: 64 grams, Fat: grams, Protein: 52 grams, Sugar: 22.4 grams, Salt: 1198 grams
How do I prepare Rustic Beef Stew?
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. WARM UP THE BELLY: Dish the fragrant stew into bowls and scatter over the toasted pumpkin seeds. Dollop over the tzatziki and enjoy, Chef! 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. 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.
What should be prepared from my kitchen to make Rustic Beef Stew?
Beef, Butter Beans, Carrot, Free-Range Beef Strips, Fresh Chilli, Fresh Chillies, NOMU Beef Rub, Onion, Onions, Pumpkin Seeds, Red Wine, Tomato Passata, Tzatziki
How many calories does Rustic Beef Stew have?
555 calories
How much fat content does Rustic Beef Stew have?
grams
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