If you think stew can be a bit stock-standard, think again, Chef! We’ve taken the warming flavours of Spain and given it a local twist. Featuring free-range South African venison, the rich tomato base dotted with kidney beans is balanced beautifully with dollops of sour cream. Sided with toasted tortilla quarters.
Spanish Venison Stew
Spanish Venison Stew
with flour tortilla quarters & sour cream
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Free-range Venison Chunks
- Fresh Coriander
- Grated Mozzarella & Cheddar Cheese
- Kidney Beans
- NOMU Spanish Rub
- Onion
- Onions
- Sour Cream
- Tomato Passata
- Wheat Flour Tortilla
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN THE MEAT
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and turning golden, 4-5 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml of water. Simmer until reduced and thickening, 6-8 minutes. In the final 2-3 minutes, add the rinsed beans and the browned venison. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat with a knob of butter. When hot, toast each tortilla until lightly golden, 1-2 minutes per side. Cut into quarters.
TIME TO EAT
Bowl up the venison stew. Sprinkle over the grated cheese, and top with a dollop of the sour cream. Serve alongside the tortilla quarters and garnish with chopped coriander. Well done, Chef!
Free-range Venison Chunks - 150g
Onion - 1
NOMU Spanish Rub - 15ml
Tomato Passata - 50ml
Kidney Beans - 60g
Wheat Flour Tortilla - 1
Grated Mozzarella & Cheddar Cheese - 20g
Sour Cream - 30ml
Fresh Coriander - 3g
BROWN THE MEAT
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and turning golden, 4-5 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml of water. Simmer until reduced and thickening, 6-8 minutes. In the final 2-3 minutes, add the rinsed beans and the browned venison. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat with a knob of butter. When hot, toast each tortilla until lightly golden, 1-2 minutes per side. Cut into quarters.
TIME TO EAT
Bowl up the venison stew. Sprinkle over the grated cheese, and top with a dollop of the sour cream. Serve alongside the tortilla quarters and garnish with chopped coriander. Well done, Chef!
Free-range Venison Chunks - 300g
Onion - 1
NOMU Spanish Rub - 30ml
Tomato Passata - 100ml
Kidney Beans - 120g
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Cheese - 40g
Sour Cream - 60ml
Fresh Coriander - 5g
BROWN THE MEAT
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned but not cooked through, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml of water. Simmer until reduced and thickening, 8-10 minutes. In the final 2-3 minutes, add the rinsed beans and the browned venison. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat with a knob of butter. When hot, toast each tortilla until lightly golden, 1-2 minutes per side. Cut into quarters.
TIME TO EAT
Bowl up the venison stew. Sprinkle over the grated cheese, and top with a dollop of the sour cream. Serve alongside the tortilla quarters and garnish with chopped coriander. Well done, Chef!
Free-range Venison Chunks - 450g
Onions - 2
NOMU Spanish Rub - 45ml
Tomato Passata - 150ml
Kidney Beans - 180g
Wheat Flour Tortillas - 3
Grated Mozzarella & Cheddar Cheese - 60g
Sour Cream - 90ml
Fresh Coriander - 8g
BROWN THE MEAT
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned but not cooked through, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 400ml of water. Simmer until reduced and thickening, 8-10 minutes. In the final 2-3 minutes, add the rinsed beans and the browned venison. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat with a knob of butter. When hot, toast each tortilla until lightly golden, 1-2 minutes per side. Cut into quarters.
TIME TO EAT
Bowl up the venison stew. Sprinkle over the grated cheese, and top with a dollop of the sour cream. Serve alongside the tortilla quarters and garnish with chopped coriander. Well done, Chef!
Free-range Venison Chunks - 600g
Onions - 2
NOMU Spanish Rub - 60ml
Tomato Passata - 200ml
Kidney Beans - 240g
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Cheese - 80g
Sour Cream - 125ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Spanish Venison Stew?
The preparation time for Spanish Venison Stew with flour tortilla quarters & sour cream is between 20 and 30 minutes.
What is the total time required to make Spanish Venison Stew with flour tortilla quarters & sour cream?
The total time required to make Spanish Venison Stew with flour tortilla quarters & sour cream is between 30 and 35 minutes.
How many servings does Spanish Venison Stew provide?
4 servings
What are the main ingredients in Spanish Venison Stew?
Free-range Venison Chunks, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Kidney Beans, NOMU Spanish Rub, Onion, Onions, Sour Cream, Tomato Passata, Wheat Flour Tortilla, Wheat Flour Tortillas
What is the nutritional information of Spanish Venison Stew?
Calories: 663, Carbs: 52 grams, Fat: grams, Protein: 61.4 grams, Sugar: 11.4 grams, Salt: 1914 grams
How do I prepare Spanish Venison Stew?
TOAST: Place a clean pan over medium heat with a knob of butter. When hot, toast each tortilla until lightly golden, 1-2 minutes per side. Cut into quarters. TIME TO EAT: Bowl up the venison stew. Sprinkle over the grated cheese, and top with a dollop of the sour cream. Serve alongside the tortilla quarters and garnish with chopped coriander. Well done, Chef! BROWN THE MEAT: Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan. STEW: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft and turning golden, 4-5 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml of water. Simmer until reduced and thickening, 6-8 minutes. In the final 2-3 minutes, add the rinsed beans and the browned venison. Remove from the heat, add a sweetener, and season.
What should be prepared from my kitchen to make Spanish Venison Stew?
Free-range Venison Chunks, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Kidney Beans, NOMU Spanish Rub, Onion, Onions, Sour Cream, Tomato Passata, Wheat Flour Tortilla, Wheat Flour Tortillas
How many calories does Spanish Venison Stew have?
663 calories
How much fat content does Spanish Venison Stew have?
grams
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