Get ready for a slow cooked stew that is packed with flavour! Perfect for a making a big batch when having friends or family over for dinner or meal prepping for yourself. All you need to do is to put all the ingredients in a pot and let it cook away while you focus on other stuff. My kind of cooking!
Gluten Free – Dairy Free
Ingredients:
500g beef diced
1 red onion
2 cans of diced tomatoes (800g)
400 mushrooms
1 can kidney beans (250g)
2 oranges
Spice Mix:
1 tablespoon grounded paprika powder
1 tablespoon grounded smoked paprika
1 tablespoon cumin
1 tablespoon dried oregano
½ tablespoon garlic powder
½ tablespoon dried coriander
1 teaspoon white pepper
1 teaspoon cayenne pepper
Pink salt after taste
Directions
- Start by mixing all the spices together
- Place the beef in a bowl with half the spice mix. Toss together so all the meat is covered.
- Place a pot on high heat with some coconut oil in it
- Toss in the beef and the chopped onion. Fry it up until the beef got good colour, stir the whole time.
- Add both cans of tomatoes to the pot and when it start to boil, lower the heat and place the lid on.
- Let it cook for 5 hours. Stir in the pot now and then
- After the stew have been for a few hours, taste it and more of the spice mix after your preference.
- Add chop mushrooms and the kidney beans. Cut your oranges in half and squeeze both of them into the pot.
- Stir it all together and let it cook for 1 more hours but this time without the lid on. This will help to thicken it up
All done! Serve with either brown rice, quinoa or roasted sweet potato.