This beef and lentil stew is so hearty and warming, especially as the weather starts to take a cooler turn here in Melbourne. This stew is packed with all the good things, ginger, garlic, turmeric, and delicious organic grass fed beef gravy. Your tummy (and your taste buds) will be saying "thank you so much!" Make this recipe as is or toss in some additional veggies, it will still taste amazing and is a great way to use up the last of this week's grocery bag.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 500 grams organic beef gravy
- 1 large organic white onion finely chopped
- 2 medium organic carrots diced
- 1 large organic corn cob
- 3 meduim organic potatoes diced
- 2 small organic green chillies finely chopped
- 2 ½ tsp organic garlic finely chopped
- 2 tsp organic ginger finely chopped
- 2 tsp roasted curry powder see notes for alternatives
- 2 tsp organic turmeric
- ½ tsp organic paprika
- ½ tsp salt
- ½ tsp organic black pepper
- 1 tbsp organic red wine vinegar or apple cider vinegar
- ½ cup organic red wine optional
- ¾ cup organic lentils
Ingredients
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Instructions
- Firstly let's prepare your meat by chopping it roughly into cubes.
- Finely chop your onion, green chillies, garlic and ginger, and dice up your carrot and potato. You will also need to cut the corn from the cob. Place your knife at the top part of the cob and slice downwards until all of the raw kernels are off the cob. Place all into bowls and set aside.
- In a large saucepan or stock pot heat the olive oil. When hot add the onion, garlic, ginger and green chillies. Cook until the onion starts to turn translucent.
- Add in all the spices including the salt and pepper and stir well before adding the beef, red wine vinegar and red wine. Cook the beef for approximately 5 minutes before adding the potato, corn, carrot, 3 cups of water and the lentils.
- Stir well and bring to the boil. When it's boiling, turn the heat down low and cook with the lid on for approximately 15 minutes.
- Remove the lid and simmer for a further 20 minutes on low with the cover off. If you like your stew a little more soup like, then simply add a little more water as soon as the cover comes off.
- Do a quick salt check and then it's ready to eat!
