Prepare your stomach to be completely satisfied, Chef! This will be after clearing the plate of every grain of fluffy basmati rice, every drop of rich beef stew, made with red wine, tomato passata, NOMU One for All Rub & silky onion & carrot, and every crumb of the warm, homemade flatbreads.
Strandveld’s Beef Stew
Strandveld’s Beef Stew
with homemade flatbreads
Hands on Time: 30 - 55 minutes
Overall Time: 40 - 70 minutes
Ingredients:
- Beef Rump Strips
- Beef Stock Sachet/s
- Beef Stock Sachets
- Butter Beans
- Carrot
- Jasmine Rice
- Low Fat Plain Yoghurt
- Mixed Herbs
- NOMU One For All Rub
- Onion
- Onions
- Red Wine
- Self-raising Flour
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter (optional)
- Paper Towel
FLUFFY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. Rinse and roughly chop the mixed herbs.
BROWN THE Beef
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, flash fry the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and set aside. Place the pan back on the heat and add the Carrot and the onion. Fry until golden, 5-6 minutes (shifting occasionally). Dilute the beef stock with 200ml [400ml]|#7DA0D7 of boiling water.
SUPERB STOCK
When the Onion is golden, add back the beef along with the NOMU rub and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and the beef stock. Lower the heat and simmer until slightly reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the butter beans and beef strips to the stew so they can warm through.
FAB FLATBREADS
Set aside 1 [2]|#7DA0D7 tbsp of flour. Place the rest in a bowl with a good pinch of salt and the mixed herbs, reserving some parsley for garnishing later. Using your hands, rub in 10ml [20ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 35ml [70ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If it is too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15 cm wide.
FRY UNTIL CRISPY
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
WHAT A PLATE!
Plate up a generous serving of rice. Top with the delicious stew. Drizzle over the remaining yoghurt and garnish with the remaining parsley. Side with the buttery flatbreads and dig in, Chef!
FLUFFY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. Rinse and roughly chop the mixed herbs.
BROWN THE Beef
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, flash fry the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and set aside. Place the pan back on the heat and add the Carrot and the onion. Fry until golden, 5-6 minutes (shifting occasionally). Dilute the beef stock with 200ml [400ml]|#7DA0D7 of boiling water.
SUPERB STOCK
When the Onion is golden, add back the beef along with the NOMU rub and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and the beef stock. Lower the heat and simmer until slightly reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the butter beans and beef strips to the stew so they can warm through.
FAB FLATBREADS
Set aside 1 [2]|#7DA0D7 tbsp of flour. Place the rest in a bowl with a good pinch of salt and the mixed herbs, reserving some parsley for garnishing later. Using your hands, rub in 10ml [20ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 35ml [70ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If it is too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15 cm wide.
FRY UNTIL CRISPY
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
WHAT A PLATE!
Plate up a generous serving of rice. Top with the delicious stew. Drizzle over the remaining yoghurt and garnish with the remaining parsley. Side with the buttery flatbreads and dig in, Chef!
FLUFFY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. Rinse and roughly chop the mixed herbs.
BROWN THE Beef
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, flash fry the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and set aside. Place the pan back on the heat and add the Carrot and the onion. Fry until golden, 6-8 minutes (shifting occasionally). Dilute the beef stock with 600ml [800ml]|#7DA0D7 of boiling water.
SUPERB STOCK
When the Onion is golden, add back the beef along with the NOMU rub and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and the beef stock. Lower the heat and simmer until slightly reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the butter beans and beef strips to the stew so they can warm through.
FAB FLATBREADS
Set aside 3 [4]|#7DA0D7 tbsp of flour. Place the rest in a bowl with a good pinch of salt and the mixed herbs, reserving some parsley for garnishing later. Using your hands, rub in 30ml [40ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 100ml [140ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15 cm wide.
FRY UNTIL CRISPY
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
WHAT A PLATE!
Plate up a generous serving of rice. Top with the delicious stew. Drizzle over the remaining yoghurt and garnish with the remaining parsley. Side with the buttery flatbreads and dig in, Chef!
FLUFFY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. Rinse and roughly chop the mixed herbs.
BROWN THE Beef
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, flash fry the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and set aside. Place the pan back on the heat and add the Carrot and the onion. Fry until golden, 6-8 minutes (shifting occasionally). Dilute the beef stock with 600ml [800ml]|#7DA0D7 of boiling water.
SUPERB STOCK
When the Onion is golden, add back the beef along with the NOMU rub and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and the beef stock. Lower the heat and simmer until slightly reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the butter beans and beef strips to the stew so they can warm through.
FAB FLATBREADS
Set aside 3 [4]|#7DA0D7 tbsp of flour. Place the rest in a bowl with a good pinch of salt and the mixed herbs, reserving some parsley for garnishing later. Using your hands, rub in 30ml [40ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 100ml [140ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15 cm wide.
FRY UNTIL CRISPY
Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread.
WHAT A PLATE!
Plate up a generous serving of rice. Top with the delicious stew. Drizzle over the remaining yoghurt and garnish with the remaining parsley. Side with the buttery flatbreads and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Strandveld’s Beef Stew?
The preparation time for Strandveld’s Beef Stew with homemade flatbreads is between 30 and 55 minutes.
What is the total time required to make Strandveld’s Beef Stew with homemade flatbreads?
The total time required to make Strandveld’s Beef Stew with homemade flatbreads is between 40 and 70 minutes.
How many servings does Strandveld’s Beef Stew provide?
4 servings
What are the main ingredients in Strandveld’s Beef Stew?
Beef Rump Strips, Beef Stock Sachet/s, Beef Stock Sachets, Butter Beans, Carrot, Jasmine Rice, Low Fat Plain Yoghurt, Mixed Herbs, NOMU One For All Rub, Onion, Onions, Red Wine, Self-raising Flour, Tomato Passata
What is the nutritional information of Strandveld’s Beef Stew?
Calories: 1125, Carbs: 163 grams, Fat: grams, Protein: 59.9 grams, Sugar: 19.4 grams, Salt: 3246 grams
How do I prepare Strandveld’s Beef Stew?
WHAT A PLATE!: Plate up a generous serving of rice. Top with the delicious stew. Drizzle over the remaining yoghurt and garnish with the remaining parsley. Side with the buttery flatbreads and dig in, Chef! FRY UNTIL CRISPY: Place a pan over high heat. When hot, cook the flatbreads one at a time until heated through and lightly crisped, 2 minutes per side. Smear butter (optional) or a drizzle of olive oil over the flatbread. FAB FLATBREADS: Set aside 1 [2]|#7DA0D7 tbsp of flour. Place the rest in a bowl with a good pinch of salt and the mixed herbs, reserving some parsley for garnishing later. Using your hands, rub in 10ml [20ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 35ml [70ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If it is too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15 cm wide. SUPERB STOCK: When the onion is golden, add back the beef along with the NOMU rub and fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato passata and the beef stock. Lower the heat and simmer until slightly reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the butter beans and beef strips to the stew so they can warm through. BROWN THE BEEF: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, flash fry the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and set aside. Place the pan back on the heat and add the carrot and the onion. Fry until golden, 5-6 minutes (shifting occasionally). Dilute the beef stock with 200ml [400ml]|#7DA0D7 of boiling water. FLUFFY RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. Rinse and roughly chop the mixed herbs.
What should be prepared from my kitchen to make Strandveld’s Beef Stew?
Beef Rump Strips, Beef Stock Sachet/s, Beef Stock Sachets, Butter Beans, Carrot, Jasmine Rice, Low Fat Plain Yoghurt, Mixed Herbs, NOMU One For All Rub, Onion, Onions, Red Wine, Self-raising Flour, Tomato Passata
How many calories does Strandveld’s Beef Stew have?
1125 calories
How much fat content does Strandveld’s Beef Stew have?
grams
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