eCook Meal
Spanish Ostrich Stew
with wilted spinach & brown rice
A tasty, rich and soul-warming stew for a chilly winter night! Ostrich is cooked until tender and then added to a glistening tomato sauce packed with carrot olives, pickled peppers, and spinach. It is served over fluffy brown rice topped with sprinklings of fresh parsley.
Serving guide
Choose your portion size.
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the Carrot into bite-sized pieces. Peel and grate the garlic clove. Drain and roughly slice the pickled bell peppers. Peel and roughly chop ½ the onion.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the Carrot pieces and the diced onion until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the Garlic is fragrant, add the tomato passata, the stock, and 150ml of boiling water. Simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish Ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the Carrot into bite-sized pieces. Peel and grate the garlic clove. Drain and roughly slice the pickled bell peppers. Peel and roughly chop the onion.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the Carrot pieces and the diced onion until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the Garlic is fragrant, add the tomato passata, the stock, and 300ml of boiling water. Simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish Ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the Carrot into bite-sized pieces. Peel and grate the garlic cloves. Drain and roughly slice the pickled bell peppers. Peel and roughly chop 1½ of the onions.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the Carrot pieces and the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the Garlic is fragrant, add the tomato passata, the stock, and 450ml of boiling water. Simmer until slightly reduced, 12-15 minutes. In the final 1-2 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish Ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover.
PREP STEP
Trim, peel, and cut the Carrot into bite-sized pieces. Peel and grate the garlic cloves. Drain and roughly slice the pickled bell peppers. Peel and roughly chop the onions.
BROWN THE MEAT
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the Carrot pieces and the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
BEAUTIFUL STEW
When the Garlic is fragrant, add the tomato passata, the stock, and 600ml of boiling water. Simmer until slightly reduced, 12-15 minutes. In the final 1-2 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season.
GET COSY!
Dish up the fluffy brown rice. Serve with the Spanish Ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.50
for 4 servings · R48.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pitted Kalamata Olives needs 120 gKalamata Olives 825 g 825 g at R149.99 · 15% of packR21.82
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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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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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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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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Brown Rice needs 400 mlGluten Free Brown Rice Crackers with Sunflower Seeds 65 g R23.99 · whole pack (size can't be divided)R23.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Pickled Bell Peppers
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spanish Ostrich Stew?
The preparation time for Spanish Ostrich Stew with wilted spinach & brown rice is between 25 and 30 minutes.
What is the total time required to make Spanish Ostrich Stew with wilted spinach & brown rice?
The total time required to make Spanish Ostrich Stew with wilted spinach & brown rice is between 30 and 35 minutes.
How many servings does Spanish Ostrich Stew provide?
4 servings
What are the main ingredients in Spanish Ostrich Stew?
Beef, Beef Stock, Brown Rice, Carrot, Garlic, NOMU Spanish Rub, Onion, Ostrich, Parsley, Pickled Bell Peppers, Pitted Kalamata Olives, Spinach, Tomato Passata
What is the nutritional information of Spanish Ostrich Stew?
Calories: 698, Carbs: 104 grams, Fat: grams, Protein: 47.1 grams, Sugar: 24.2 grams, Salt: 1931 grams
How do I prepare Spanish Ostrich Stew?
GET COSY!: Dish up the fluffy brown rice. Serve with the Spanish ostrich stew. Sprinkle over the picked parsley. Time to dine, Chef! START THE SAUCE: Boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), and cover. BEAUTIFUL STEW: When the garlic is fragrant, add the tomato passata, the stock, and 300ml of boiling water. Simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. Add a sweetener and season. BROWN THE MEAT: Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PREP STEP: Trim, peel, and cut the carrot into bite-sized pieces. Peel and grate the garlic clove. Drain and roughly slice the pickled bell peppers. Peel and roughly chop the onion.
What should be prepared from my kitchen to make Spanish Ostrich Stew?
Beef, Beef Stock, Brown Rice, Carrot, Garlic, NOMU Spanish Rub, Onion, Ostrich, Parsley, Pickled Bell Peppers, Pitted Kalamata Olives, Spinach, Tomato Passata
How many calories does Spanish Ostrich Stew have?
698 calories
How much fat content does Spanish Ostrich Stew have?
grams