Start stewing! A great winter warmer is here.
Ingredients
- 2 tablespoons vegetable oil
- 750g gravy beef, trimmed, cut into 3cm cubes
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, grated
- 1/4 cup madras curry paste
- 4 cardamom pods, bruised
- 1 cup Massel chicken style liquid stock
- 400g can diced tomatoes
- 500g sweet potato, peeled, cut into 3cm cubes
- 50g baby spinach
- Steamed Basmati rice, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in dish. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste and cardamom. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, tomatoes and potato. Cover. Bring to the boil.
- Step 3Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cardamom. Stir in spinach. Serve with rice.
- High protein
- Low carb
- Lower gi
Nutrition
2093 kj
Energy
21g
Fat Total
4g
Saturated Fat
7g
Fibre
49g
Protein
126mg
Cholesterol
1078.06mg
Sodium
13g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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