Beef stew with coconut milk and sliced almonds recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 522 calories / serving
  • Freezable
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Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then add the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the coconut milk and the beef stock to just cover the meat.

Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender for about 20 minutes. Serve in bowls garnished with the sliced almonds.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 750g rump steaks cut into chunks
  • 6 cloves
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 celery sticks, diced
  • 1tbsp thyme, finely chopped
  • ½ garlic clove, finely chopped
  • 3tbsp tomato purée
  • 500ml beef stock
  • 1 large potato, diced
  • 100g kidney beans (tinned), drained and rinsed
  • 200ml coconut milk
  • 50g sliced almonds
  • Energy 2190kj 522kcal 26%
  • Fat 24g 35%
  • Saturates 12g 60%
  • Sugars 9g 10%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 24.5g Protein 48.5g Fibre 5.4g


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