“Mum used to make me stew when I was a kid. One winter many moons ago (or sometime last year for you fact checkers) I called Mum up for the recipe. Naturally I forgot the recipe and decided to throw in whatever was in my fridge. Fast forward to today and I had forgotten the recipe again. Nothing a quick call to Mum couldn’t fix…except lightning struck twice and I modified the recipe again. This stew has a minestrone flavour to it…best of both worlds I reckon.”
|Serving size : 1|
|Fat - total|
|*Guide Only - values will change if recipe is changed|
Prep Time: 20 mins
Cook Time: 2 hours
Skill Level: Intermediate
- 1 kg Rump Steak
- 4 Medium Onions
- 4 Potatoes
- 3 Medium Carrots
- 100g Frozen Peas (I don’t love peas but you have to have peas in a stew)
- 100g Spinach
- 8 Mushroom
- Handful of Black Olives
- 2 litre Beef Stock
- 4 cloves Garlic
- Organic Butter
- 3 tbsp. Tomato Paste
- Italian Herbs (Basil, Oregano etc…)
- Handful of Cherry Tomatoes (optional to reduce Tomato Paste)
- Cheese (optional)
- Cut up your onions and add to a large saucepan with 2 tbsp. of butter. Place on the stove on high heat.
- Let the onion soften (1-2 mins) while you cut the rump into cubes. Add to the saucepan.
- Let the rump cook for 3-4 mins until it gets some colour then pour in the beef stock and 1 litre of water. Bring to boil then reduce to a simmer. Let this simmer for about an hour.
- Next I cut up all the vegatable so everything is ready to go. Then after the meat has cooked for an hour add the peas, potatoes and carrots. Let this cook for 30 mins.
- Now add the mushrooms, olives, garlic, spinach and cherry tomatoes. Add the tomato paste and herbs/spices to your liking.
- Let this simmer for another 20-30 mins and you are ready to serve. Add some cheese on top (if you want) and serve out the rest for lunches during the week.