Fragrant Beef Stew

On a bed of fluffy basmati rice comes a generous serving of beef stew, made from browned beef, baby potatoes, garlic, diced onion & carrots. All of this is fried until fragrant, then elevated with NOMU Beef Rub and enveloped in tangy tomato sauce.

Fragrant Beef Stew

with baby potatoes, carrots, & basmati rice

4.7

Hands on Time: 25 - 50 minutes

Overall Time: 60 - 75 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter
  • Paper Towel
Photo of Fragrant Beef Stew
  1. STEW

    Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel. When hot, fry the beef chunks until browning, 4-5 minutes (shifting occasionally). Add the quartered potatoes, the Carrot pieces, and the diced onion. Fry until slightly soft, 4-5 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 300ml of water. Bring to a boil and simmer until cooked through and thickened, 30-35 minutes. Remove from the heat, add sweetener and season.

  2. RICE

    While the stew is simmering, place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  3. DINNER IS READY

    Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.

  • Pasture-raised Angus Beef Chunks - 200g

  • Baby Potato - 200g

  • Carrot - 120g

  • Onion - 1

  • NOMU Beef Rub - 5ml

  • Garlic Clove - 1

  • Cooked Chopped Tomato - 100g

  • White Basmati Rice - 100ml

  • Fresh Parsley - 3g

  1. STEW

    Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel. When hot, fry the beef chunks until browning, 4-5 minutes (shifting occasionally). Add the quartered potatoes, the Carrot pieces, and the diced onion. Fry until slightly soft, 5-6 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 600ml of water. Bring to a boil and simmer until cooked through and thickened, 35-40 minutes. Remove from the heat, add sweetener and season.

  2. RICE

    While the stew is simmering, place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  3. DINNER IS READY

    Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.

  • Pasture-raised Angus Beef Chunks - 400g

  • Baby Potato - 400g

  • Carrot - 240g

  • Onion - 1

  • NOMU Beef Rub - 10ml

  • Garlic Clove - 1

  • Cooked Chopped Tomato - 200g

  • White Basmati Rice - 200ml

  • Fresh Parsley - 5g

  1. STEW

    Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel. When hot, fry the beef chunks until browning, 5-6 minutes (shifting occasionally). Add the quartered potatoes, the Carrot pieces, and the diced onion. Fry until slightly soft, 7-8 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 900ml of water. Bring to a boil and simmer until cooked through and thickened, 40-45 minutes. Remove from the heat, add sweetener and season.

  2. RICE

    While the stew is simmering, place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  3. DINNER IS READY

    Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.

  • Pasture-raised Angus Beef Chunks - 600g

  • Baby Potato - 600g

  • Carrot - 360g

  • Onions - 2

  • NOMU Beef Rub - 15ml

  • Garlic Cloves - 2

  • Cooked Chopped Tomato - 300g

  • White Basmati Rice - 300ml

  • Fresh Parsley - 8g

  1. STEW

    Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel. When hot, fry the beef chunks until browning, 5-6 minutes (shifting occasionally). Add the quartered potatoes, the Carrot pieces, and the diced onion. Fry until slightly soft, 7-8 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 1.2L of water. Bring to a boil and simmer until cooked through and thickened, 45-50 minutes. Remove from the heat, add sweetener and season.

  2. RICE

    While the stew is simmering, place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  3. DINNER IS READY

    Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley.

  • Pasture-raised Angus Beef Chunks - 800g

  • Baby Potato - 800g

  • Carrot - 480g

  • Onions - 2

  • NOMU Beef Rub - 20ml

  • Garlic Cloves - 2

  • Cooked Chopped Tomato - 400g

  • White Basmati Rice - 400ml

  • Fresh Parsley - 10g

Frequently Asked Questions

What is the preparation time for Fragrant Beef Stew?

The preparation time for Fragrant Beef Stew with baby potatoes, carrots, & basmati rice is between 25 and 50 minutes.

What is the total time required to make Fragrant Beef Stew with baby potatoes, carrots, & basmati rice?

The total time required to make Fragrant Beef Stew with baby potatoes, carrots, & basmati rice is between 60 and 75 minutes.

How many servings does Fragrant Beef Stew provide?

4 servings

What are the main ingredients in Fragrant Beef Stew?

Baby Potato, Beef, Carrot, Cooked Chopped Tomato, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Beef Rub, Onion, Onions, Pasture-raised Angus Beef Chunks, White Basmati Rice

What is the nutritional information of Fragrant Beef Stew?

Calories: 784, Carbs: 127 grams, Fat: grams, Protein: 53.1 grams, Sugar: 19.2 grams, Salt: 264 grams

How do I prepare Fragrant Beef Stew?

DINNER IS READY: Make a bed of the rice, cover with the fragrant stew, and garnish with the chopped parsley. RICE: While the stew is simmering, place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. STEW: Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the beef dry with paper towel. When hot, fry the beef chunks until browning, 4-5 minutes (shifting occasionally). Add the quartered potatoes, the carrot pieces, and the diced onion. Fry until slightly soft, 5-6 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 600ml of water. Bring to a boil and simmer until cooked through and thickened, 35-40 minutes. Remove from the heat, add sweetener and season.

What should be prepared from my kitchen to make Fragrant Beef Stew?

Baby Potato, Beef, Carrot, Cooked Chopped Tomato, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Beef Rub, Onion, Onions, Pasture-raised Angus Beef Chunks, White Basmati Rice

How many calories does Fragrant Beef Stew have?

784 calories

How much fat content does Fragrant Beef Stew have?

grams

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