This stew is made with beef and vegetables, and spices. The beer is used to break down the meat and make it very tender as stewing beef cuts are quite tough. The beer also adds a very nice flavour to the stew. This recipe is gluten free, dairy free and low in carb
COOKING & PREPARATION TIME: 1.5 hours minimum
INGREDIENTS for 2 portions:
400gr stewing beef, cut into 2cm/ 1 inch cubes
2 tbsp olive oil
2 cloves garlic, chopped
50gr chopped leeks
2 peppers, cut in 2cm/ 1 inch cubes
100gr butternut squash, cut into 1cm/ ½ inch cubes
1 tsp each: ground coriander, cumin, cajun spice
1 tsp salt
1 tsp pesto tomato organic
200gr gluten free beer
400gr button mushrooms, cut in half if too big
- In a medium pot start sealing the beef cubes in the olive oil
- Once sealed, add the garlic and leeks and sauté until the leeks become translucent
- Then add the beer, tomato pesto, spices and salt
- Bring to boil and then turn down the heat to a simmer and cover with a lid
- Keep stirring regularly and cook for at least 1 ½ hours or until the beef is soft
- Add the butternut squash and cook for 5 mins
- Then add the mushrooms and peppers and cook for another 10mins
- Serve with sour cream and chopped coriander
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 650.3 |
| fat | 35.8 |
| of which saturated | 10.8 |
| carbohydrates | 31.6 |
| of which sugars | 11.5 |
| fibre | 6.5 |
| protein | 50.3 |
| salt | 0.5 |