- 0:15 Prep
- 2:24 Cook
- 4 Servings
- Capable cooks
Start stewing! A great winter warmer is here.
Ingredients
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2 tablespoons vegetable oil
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750g gravy beef, trimmed, cut into 3cm cubes
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1 large brown onion, finely chopped
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2 garlic cloves, crushed
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3cm piece fresh ginger, peeled, grated
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1/4 cup madras curry paste
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4 cardamom pods, bruised
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1 cup Massel chicken style liquid stock
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400g can diced tomatoes
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500g sweet potato, peeled, cut into 3cm cubes
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50g baby spinach
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Steamed Basmati rice, to serve
Method
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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.
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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.
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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
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2093 kj
Energy
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21g
Fat Total
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4g
Saturated Fat
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7g
Fibre
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49g
Protein
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126mg
Cholesterol
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1078.06mg
Sodium
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13g
Carbs (sugar)
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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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