Beef & lentil stew with beans & okra recipe Ingredients: 1 small onion, diced 2 cloves garlic, crushed 300 grams scotch fillet, cut into bite size pieces 1 cup plain flour, seasoned with salt, pepper & smoked paprika 1 potato, peeled & diced 1 carrot, peeled & diced 1 cup of mushrooms, thinly sliced 2 cups of frozen okra, slightly thawed 1 tin kidney beans, rinsed well and drained 1 tin lentils, rinsed well and drained 2 cans crushed tomatoes 2 bay leaves 2 teaspoons smoked paprika 2 teaspoons tumeric powder 2 tablespoons chopped fresh basil Cooked rice and quinoa to serve Fresh basil leaves for garnish Olive oil for frying Butter Lemon wedges Method: 1. Coat the beef pieces in the seasoned flour. Heat 2 tablespoons oil in a large pot and brown off the meat and remove from pot and put aside. 2. Now heat 2 more tablespoons of oil and 1 tablespoon of butter in the pot and add onions and sauté until translucent, then add garlic and stir for 1 minute 3. Add mushrooms, stir. Add potatoes, stir. Then finally add carrots and stir. Now add smoked paprika, tumeric, salt and pepper to taste. Stir. 4. Add the browned beef pieces, tinned tomatoes, bay leaves and mix well, reduce heat to a simmer for 10 mins 5. Add the beans, lentils, okra and basil leaves, stir carefully and let simmer on low for about 20 mins until the meat is tender and the potatoes are just cooked. 6. Serve with cooked rice or quinoa and a wedge of lemon. Finish off the plate with some fresh basil leaves.
Posted on: Tue, 28 Jan 2014 13:59:47 +0000
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