Aubergine 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!
Malay-style Beef Sirloin Stew
Malay-style Beef Sirloin Stew
with roasted aubergine & coriander chutney
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Aubergine
- Beef
- Butternut
- 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
- Paper Towel
ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread out the Aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 100ml of boiling water. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
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 out the Aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 200ml of boiling water. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
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 out the Aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 300ml of boiling water. Reduce the heat and leave to simmer for 12-15 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
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 out the Aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan and season to taste. Se aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 400ml of boiling water. Reduce the heat and leave to simmer for 15-20 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
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 Malay-style Beef Sirloin Stew?
The preparation time for Malay-style Beef Sirloin Stew with roasted aubergine & coriander chutney is between 20 and 35 minutes.
What is the total time required to make Malay-style Beef Sirloin Stew with roasted aubergine & coriander chutney?
The total time required to make Malay-style Beef Sirloin Stew with roasted aubergine & coriander chutney is between 40 and 60 minutes.
How many servings does Malay-style Beef Sirloin Stew provide?
4 servings
What are the main ingredients in Malay-style Beef Sirloin Stew?
Aubergine, Beef, Butternut, 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 Malay-style Beef Sirloin Stew?
Calories: 729, Carbs: 84 grams, Fat: grams, Protein: 45.6 grams, Sugar: 42 grams, Salt: 1388 grams
How do I prepare Malay-style Beef Sirloin Stew?
ROASTED VEG: Preheat the oven to 200°C. Boil the kettle. Spread out the aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. 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! SIRLOIN & CHUTNEY: Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. CURRY MOMENT: Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 200ml of boiling water. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
What should be prepared from my kitchen to make Malay-style Beef Sirloin Stew?
Aubergine, Beef, Butternut, 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 Malay-style Beef Sirloin Stew have?
729 calories
How much fat content does Malay-style Beef Sirloin Stew have?
grams
Woolies Products in this dish
