Photo Credit & Source: CountryGrocer.com
This is a different twist on an old classic, only we made it a little healthier. We are giving you yams instead of potatoes, and adding in cabbage, and navy beans for a major vitamin boost. This fresh and clean textured stew will be great right off.
Prep: 20 minutes Cook: 2 hours
Ingredients
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1 kg stew beef (1 inch cubes and divided into 4 batches)
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2 cups green cabbage (large diced)
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2 cups yam (peeled, halved and sliced)
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1 cup celery (sliced)
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1 cup red onion (sliced)
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2 tablespoons ginger (chopped)
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1 can navy beans (drained and rinsed)
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1 can stewed tomatoes
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1 cup coconut milk
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1 cup beef broth (or water)
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1 teaspoon coriander (toasted and ground)
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1 teaspoon paprika
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Salt and pepper (optional)
Directions
- Pre-heat a large pot over medium heat.
- Add 1 tablespoon of oil and one batch of the stewing beef. Brown on all sides and set aside. Add a little more oil and the next batch of beef. Repeat until all meat is browned. Set aside all the browned meat.
- In the same pot, over medium heat, add a little more oil and sauté the cabbage, yam, celery, onion and ginger until the cabbage begins to brown.
- Add the beans, tomatoes, coconut milk, broth, browned beef and spices and bring stew to a boil.
- Immediately reduce heat to low and cover with a tight fitting lid.
- Simmer covered for about 90 minutes.
- Alternatively you can transfer everything after step 4 to a slow cooker, cover and cook on low for 4-6 hours.
- PREP20 mins
- COOK2 hours
Variations
- If you are looking for a little spice, ¼ cup of chopped chipotle peppers make a perfect addition.
- Try adding 2 cups cooked brown rice or quinoa at the end of the cooking process to make this meal a little healthier.
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