Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Spinach and Beef Stew
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800g chuck beef – cubed
1 large brown onion, finely diced
3 celery batons, finely diced
1 medium carrot, finely diced
1 long red chilli, deseeded & finely diced
3 cloves of garlic, crushed
3 bay leaves
4 cups roughly chopped silverbeet spinach
1/2 cup finely chopped parsley
3tbsp fresh thyme leaves
1 tin cannalini beans, drained & rinsed
2 cups chicken stock
1/2 teaspoon black pepper
- Place a sauté pan on medium high heat with some olive oil and brown beef in two batches and rest aside in a seperate plate.
- Turn heat down to medium low and in the same pan sauté onion and celery until translucent. Add chilli, garlic & bay leaves and cook for a couple of minutes until fragrant.
- Add spinach, parsley, thyme, beans and stock. Season with s&p. Return beef back to pan and turn heat down on low. Place lid on and cook for 2-3 hours until beef is tender.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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