eCook Meal
Spanish Ostrich Stew
with wilted spinach & bulgur wheat
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 gems of carrot, pickled peppers and olives. It is served over fluffy bulgur wheat and topped with sprinklings of fresh parsley. Need a hug? This stew has got you!
Serving guide
Choose your portion size.
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 75ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 150ml of boiling water.
BROWNED Ostrich
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the Ostrich chunks and brown for 1-2 minutes, shifting occasionally. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 10-12 minutes, stirring occasionally. In the final 2-3 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy Ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 300ml of boiling water.
BROWNED Ostrich
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the Ostrich chunks and brown for 1-2 minutes, shifting occasionally. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 10-12 minutes, stirring occasionally. In the final 2-3 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy Ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 225ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 450ml of boiling water.
BROWNED Ostrich
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the Ostrich chunks and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 12-15 minutes, stirring occasionally. In the final 2-3 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy Ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 600ml of boiling water.
BROWNED Ostrich
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the Ostrich chunks and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the Carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 12-15 minutes, stirring occasionally. In the final 2-3 minutes, add the browned Ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy Ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.45
for 4 servings · R28.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Goulash
- NOMU Spanish Rub
- Pickled Bell Peppers
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 & bulgur wheat is between 10 and 25 minutes.
What is the total time required to make Spanish Ostrich Stew with wilted spinach & bulgur wheat?
The total time required to make Spanish Ostrich Stew with wilted spinach & bulgur wheat is between 25 and 35 minutes.
How many servings does Spanish Ostrich Stew provide?
4 servings
What are the main ingredients in Spanish Ostrich Stew?
Bulgur Wheat, Carrot, Garlic, NOMU Spanish Rub, Ostrich, Ostrich Goulash, Parsley, Pickled Bell Peppers, Pitted Kalamata Olives, Spinach, Tomato, Vegetable Stock
What is the nutritional information of Spanish Ostrich Stew?
Calories: 540, Carbs: 74 grams, Fat: grams, Protein: 44.6 grams, Sugar: 17 grams, Salt: 1776 grams
How do I prepare Spanish Ostrich Stew?
BULGUR & STOCK: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 300ml of boiling water. PHEW, LOOK AT THAT STEW!: Plate up a hearty helping of the bulgur wheat and spoon over the saucy ostrich stew. Sprinkle over the picked parsley. Well done, Chef! BROWNED OSTRICH: While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the ostrich chunks and brown for 1-2 minutes, shifting occasionally. Remove from the pan on completion, season, and set aside. STEW ARE SO CUTE!: Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 10-12 minutes, stirring occasionally. In the final 2-3 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
What should be prepared from my kitchen to make Spanish Ostrich Stew?
Bulgur Wheat, Carrot, Garlic, NOMU Spanish Rub, Ostrich, Ostrich Goulash, Parsley, Pickled Bell Peppers, Pitted Kalamata Olives, Spinach, Tomato, Vegetable Stock
How many calories does Spanish Ostrich Stew have?
540 calories
How much fat content does Spanish Ostrich Stew have?
grams