What is the preparation time for Peruvian Ostrich Stew?

The preparation time for Peruvian Ostrich Stew with carrots & potatoes is between 30 and 50 minutes.

What is the total time required to make Peruvian Ostrich Stew with carrots & potatoes?

The total time required to make Peruvian Ostrich Stew with carrots & potatoes is between 40 and 60 minutes.

What are the main ingredients in Peruvian Ostrich Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Peruvian Ostrich Stew?

Calories: 1014, Carbs: 147 grams, Fat: grams, Protein: 47.5 grams, Sugar: 33.1 grams, Salt: 1454 grams

How do I prepare Peruvian Ostrich Stew?

DINNER IS READY: Bowl up the ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef! FINISH THE STEW: Add the cooked chopped tomato and 400ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season. START THE STEW: Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 6-7 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated. BROWN OSTRICH: Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot. GOLDEN BREAD: Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.

What should be prepared from my kitchen to make Peruvian Ostrich Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Peruvian Ostrich Stew

How exciting, Chef! After today, you can add Peruvian food to your culturally-rich culinary repertoire. With a combination of cuisines such as the Inca, Spanish, Italian, Chinese, Japanese, and Africa, this mouthwatering, multidimensional stew features seared ostrich, a special UCOOK spice mix, red wine, tangy tomato paste & fresh parsley.

Peruvian Ostrich Stew

with carrots & potatoes

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Carrot
Cooked Chopped Tomato
Free-range Ostrich Chunks
Fresh Parsley
Garlic Clove
Garlic Cloves
Onion
Onions
Ostrich
Red Wine
Spice Mix
Tomato Paste
White Bread Slices

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 5-6 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 200ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!

Free-range Ostrich Chunks - 150g
Carrot - 120g
Onion - 1
Baby Potatoes - 200g
Tomato Paste - 10ml
Garlic Clove - 1
Spice Mix - 20ml
Red Wine - 30ml
Cooked Chopped Tomato - 200g
White Bread Slices - 2
Fresh Parsley - 3g

Download the Recipe

Serves 2

BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 6-7 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 400ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!

Free-range Ostrich Chunks - 300g
Carrot - 240g
Onion - 1
Baby Potatoes - 400g
Tomato Paste - 20ml
Garlic Clove - 1
Spice Mix - 40ml
Red Wine - 60ml
Cooked Chopped Tomato - 400g
White Bread Slices - 4
Fresh Parsley - 5g

Download the Recipe

Serves 3

BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 7-8 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 600ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!

Free-range Ostrich Chunks - 450g
Carrot - 360g
Onions - 2
Baby Potatoes - 600g
Tomato Paste - 30ml
Garlic Cloves - 2
Spice Mix - 60ml
Red Wine - 90ml
Cooked Chopped Tomato - 600g
White Bread Slices - 6
Fresh Parsley - 8g

Download the Recipe

Serves 4

BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 8-10 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 800ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
GOLDEN BREAD
Spread butter or oil over the bread slices. Place a pan over medium heat. When hot, toast the bread slices until golden, 1-2 minutes per side. Remove from the pan.
DINNER IS READY
Bowl up the ostrich stew and sprinkle over the chopped parsley. Serve the golden bread on the side. Dig in, Chef!