Beef and Chiquita plantain stew

Beef and Chiquita plantain stew
Beef and Chiquita plantain stew
Main Dish
105 min
Normal
3
Gluten free
Lactose free

A slow cooked, rich beef stew, perfect for a winter’s evening. Made even more delicious with the addition of Chiquita plantains which soak up the cooking liquor to make an even more delicious meal. 

1 3
In a large saucepan or casserole dish with a lid, heat the vegetable oil over a medium to low heat. Add the garlic and gently fry for 1 minute. Add the onion and stir, cooking for 5 minutes. Keep the heat low so they don’t brown. Add the beef and cook, stirring, until each side is browned.

Tip in the green pepper and coriander, and add half of the stock. Bring to the boil, and simmer uncovered for 20 minutes, or until reduced by half.
2 tbsp
vegetable oil
5
garlic clove
1
white onion, minced
2 cups
braising beef, diced into bite sliced pieces
1
green pepper, diced
5
stalks of coriander, ripped into quarters
1/2 liter
beef stock
Beef and Chiquita plantain stew
2 3
Add the rest of the vegetables and Chiquita plantain to the pan, pour over the rest of the stock, adding a little water if necessary, so that everything is completely covered. Bring to the boil again, cover, and simmer for 30 minutes.

Remove the lid and simmer for an additional 30 minutes.
1
sweet potato, peeled and diced into 1 inch cubes
6
small new potatoes
1
corn on the cob, cut in half
1
green Chiquita plantain, cut into 1 cm thick slices
Beef and Chiquita plantain stew
3 3
Ladle into serving bowls and dollop a tablespoon of yoghurt onto each bowl of stew, and drizzle over the herb oil.

TIP: Make your own herb oil by blitzing a handful of left over herbs with 50 ml extra virgin olive oil.
2 tbsp
natural yogurt
1 tbsp
herb oil
Beef and Chiquita plantain stew
-
2 persons
+
2 tbsp
5
1
2 cups
1
5
1 liter
1
6
1
1
2 tbsp
1 tbsp
Beef and Chiquita plantain stew
Nutritional values per person
827 kcal
Energy
33.7g
Fat
6.8g
Saturates
77.0g
Carbohydrate
26.1g
Sugars
9.5g
Fiber
60.6g
Protein
5.1g
Salt
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