Carrot and butternut are roasted until golden and crisp, before being smothered in a fragrant beef sirloin stew packed with tomato, chilli and spices. It is finished off with a sweet coriander chutney for some sweetness and fresh chilli for some kick!
Coriander Chutney & Beef Sirloin Stew
Coriander Chutney & Beef Sirloin Stew
with roasted butternut
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Butternut
- Carrot
- Free-Range Beef Sirloin
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Mrs. Balls Chutney
- NOMU Indian Rub
- Onion
- Onions
- Tomato Passata
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Set aside. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Set aside. Remove from the pan, season and set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 200ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). You may need to do this step in batches. Set aside. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 300ml of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). You may need to do this step in batches. Set aside. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 400ml of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Coriander Chutney & Beef Sirloin Stew?
The preparation time for Coriander Chutney & Beef Sirloin Stew with roasted butternut is between 20 and 35 minutes.
What is the total time required to make Coriander Chutney & Beef Sirloin Stew with roasted butternut?
The total time required to make Coriander Chutney & Beef Sirloin Stew with roasted butternut is between 40 and 60 minutes.
How many servings does Coriander Chutney & Beef Sirloin Stew provide?
4 servings
What are the main ingredients in Coriander Chutney & Beef Sirloin Stew?
Beef, Butternut, Carrot, Free-Range Beef Sirloin, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Tomato Passata, Vegetable Stock
What is the nutritional information of Coriander Chutney & Beef Sirloin Stew?
Calories: 743, Carbs: 86 grams, Fat: grams, Protein: 45.1 grams, Sugar: 42.1 grams, Salt: 1168 grams
How do I prepare Coriander Chutney & Beef Sirloin Stew?
STEW IS SERVED!: Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef! CURRY MOMENT: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 200ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning. CORIANDER CHUTNEY: In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside. SEARED SIRLOIN: Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Set aside. Remove from the pan, season and set aside. ROASTED VEG: Preheat the oven to 200°C. Boil the kettle. Spread the carrot and butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Coriander Chutney & Beef Sirloin Stew?
Beef, Butternut, Carrot, Free-Range Beef Sirloin, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Tomato Passata, Vegetable Stock
How many calories does Coriander Chutney & Beef Sirloin Stew have?
743 calories
How much fat content does Coriander Chutney & Beef Sirloin Stew have?
grams
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