eCook Meal
Coriander Chutney & Beef Sirloin Stew
with roasted butternut
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!
Serving guide
Choose your portion size.
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the Carrot and Butternut 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. Pat the Beef sirloin dry with paper towel and cut into bite-sized chunks. When hot, fry the sirloin until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, Garlic, ½ the Chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the 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 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. Pat the Beef sirloin dry with paper towel and cut into bite-sized chunks. When hot, fry the sirloin until browned all over but not cooked through, 2-4 minutes (shifting occasionally). 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 Onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, Garlic, ½ the Chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the sirloin chunks, a sweetener (to taste) and seasoning.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the 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 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. Pat the Beef sirloin dry with paper towel and cut into bite-sized chunks. When hot, fry the sirloin until browned all over but not cooked through, 2-4 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, Garlic, ½ the Chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the 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 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. Pat the Beef sirloin dry with paper towel and cut into bite-sized chunks. When hot, fry the sirloin until browned all over but not cooked through, 2-4 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, Garlic, ½ the Chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.68
for 4 servings · R58.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- NOMU Indian Rub
- Mrs Balls Chutney
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Sirloin, Butternut, Carrot, Chilli, Fresh Coriander, Garlic, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Tomato Passata, Vegetable Stock
What is the nutritional information of Coriander Chutney & Beef Sirloin Stew?
Calories: 714, Carbs: 80 grams, Fat: grams, Protein: 44.3 grams, Sugar: 41 grams, Salt: 1167 grams
How do I prepare Coriander Chutney & Beef Sirloin Stew?
CORIANDER CHUTNEY: In a small bowl, combine the chutney, ½ the coriander, and seasoning. Set aside. SEARED SIRLOIN: Place a pan over high heat with a drizzle of oil. Pat the beef sirloin dry with paper towel and cut into bite-sized chunks. When hot, fry the sirloin until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Remove from the pan, season and 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 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). CURRY MOMENT: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, garlic, ½ the chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the sirloin chunks, a sweetener (to taste) and seasoning.
What should be prepared from my kitchen to make Coriander Chutney & Beef Sirloin Stew?
Beef Sirloin, Butternut, Carrot, Chilli, Fresh Coriander, Garlic, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Tomato Passata, Vegetable Stock
How many calories does Coriander Chutney & Beef Sirloin Stew have?
714 calories
How much fat content does Coriander Chutney & Beef Sirloin Stew have?
grams