How exciting, Chef! After today, you can add Peruvian food to your culturally-rich culinary repertoire. With a combination of cuisines such as the Inca, Spanish, Italian, Chinese, Japanese, and Africa, this mouthwatering, multidimensional stew features seared ostrich, a special UCOOK spice mix, red wine, tangy tomato paste & fresh parsley.
Peruvian Ostrich Stew
Peruvian Ostrich Stew
with carrots & potatoes
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Cooked Chopped Tomato
- Free-range Ostrich Chunks
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Red Wine
- Spice Mix
- Tomato Paste
- White Bread Slices
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces, the diced onions, and the potatoes until browned, 5-6 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 200ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the Ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces, the diced onions, and the potatoes until browned, 6-7 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 400ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the Ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces, the diced onions, and the potatoes until browned, 7-8 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 600ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 1-2 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the Ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces, the diced onions, and the potatoes until browned, 8-10 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 800ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 1-2 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the Ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Peruvian Ostrich Stew?
The preparation time for Peruvian Ostrich Stew with carrots & potatoes is between 30 and 50 minutes.
What is the total time required to make Peruvian Ostrich Stew with carrots & potatoes?
The total time required to make Peruvian Ostrich Stew with carrots & potatoes is between 40 and 60 minutes.
How many servings does Peruvian Ostrich Stew provide?
4 servings
What are the main ingredients in Peruvian Ostrich Stew?
Baby Potatoes, Carrot, Cooked Chopped Tomato, Free-range Ostrich Chunks, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Red Wine, Spice Mix, Tomato Paste, White Bread Slices
What is the nutritional information of Peruvian Ostrich Stew?
Calories: 1014, Carbs: 147 grams, Fat: grams, Protein: 47.5 grams, Sugar: 33.1 grams, Salt: 1454 grams
How do I prepare Peruvian Ostrich Stew?
DINNER IS READY: Bowl up the ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef! FINISH THE STEW: Add the cooked chopped tomato and 400ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season. START THE STEW: Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 6-7 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated. BROWN OSTRICH: Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot. GOLDEN BREAD: Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
What should be prepared from my kitchen to make Peruvian Ostrich Stew?
Baby Potatoes, Carrot, Cooked Chopped Tomato, Free-range Ostrich Chunks, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Red Wine, Spice Mix, Tomato Paste, White Bread Slices
How many calories does Peruvian Ostrich Stew have?
1014 calories
How much fat content does Peruvian Ostrich Stew have?
grams
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