Spicy beef and veggie stew
No one can say no to a hearty winter stew. The combination of meat, vegetables and spices makes this one-pot supper comforting yet healthy, perfect for a cold evening.
Ready in3 hours 15 mins
Serving sizeServes 6 - 8
- 2 tbsp (30 ml) olive or avocado oil
- 750 g beef stewing meat, off the bone, cubed and excess fat removed
- 2 medium onions, finely chopped
- 2 cloves of garlic, crushed
- 3-4 tsp (15-20 ml) mild curry powder
- 1 tbsp (15 ml) each dried mixed herbs, turmeric and ground coriander
- 4 tsp (20 ml) ground cumin
- ½ tbsp (7,5 ml) ground ginger
- 5 medium carrots, peeled and cut in thick diagonal slices
- 2-3 medium sweet potatoes with the skin, cut into cubes
- 2 cups (500 ml) strong Rooibos tea
- 2 cups (500 ml) water
- 1 x 410 g tin chickpeas, drained but keep the liquid
- 400 g cauliflower, cut into florets
- ½ tsp (2,5 ml) salt
- lemon juice and black pepper to taste
- handful fresh coriander leaves
- plain unsweetened yoghurt for serving
- Heat half of the oil in a large saucepan or pot over a medium heat and brown half of the meat. Spoon out, set aside and repeat with the rest of the meat and oil.
- In the same pan, sauté the onions until soft. Add the garlic and spices and sauté for another 1-2 minutes.
- Add carrots, meat and half of the sweet potatoes to the onions and mix well. Stir in the Rooibos tea, water and liquid from the chickpea tin.
- Reduce the heat and simmer with the lid for 1 hour.
- Add the rest of the sweet potato and simmer for another 45- 50 minutes or until meat is tender
- Add cauliflower and chickpeas and simmer for 10-15 minutes or until the cauliflower is just cooked
- Add the salt and season to taste with lemon juice and pepper
- Serve with fresh coriander leaves and a dollop of plain unsweetened yoghurt.
- Substitute chickpeas for any tinned beans of your choice. Red kidney or white beans will be delicious.