New Orleans Beef Stew
found in Mains - Meat Dishes
 | Nut Free |  | Gluten Free |  | Dairy Free |
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Prep: 10 minutes
Cook: 30 minutes
Difficulty:
Easy
This is a hybrid of the traditional American beef stew with a Creole-tinged beef Bourguignonne, the classic French dish.
Ingredients
- 300g rump steak, trimmed and cut into small chunks
- 2 tsp garlic and ginger paste
- 1 tbsp jerk paste
- 2 tsp olive oil
- 1 red onion, chopped
- 2 bunch(es) thyme, leaves picked
- 1 red pepper, seeded and chopped
- 1 sweet potato, cut into bite-sized chunks
- 1⁄2 beef stock cube
- 4 okra, chopped
- 400g tinned butter beans
- 200ml coconut milk
- 50g kale, chopped
Directions
1
In a bow, toss the beef with half the garlic and ginger paste and a quarter of jerk paste, season with black pepper. Heat half the oil in a medium casserole. Add the beef and fry over a high heat, for 3 minutes, or until browned. Remove and set aside.
2
In the same pan, heat the remaining oil and garlic and ginger paste. Add the onion and cook for 5 minutes, stirring often.
3
Stir in the remaining jerk paste, thyme, red pepper and sweet potatoes. Cook for 2 minutes, then crumble in the stock cube. Add the okra, butter beans and the coconut milk. Simmer for 15-20 minutes, until the potatoes are tender and the sauce has reduced.
4
Tip in the kale and reserved beef and cook for 1-2 minutes, until the beef is hot through and the kale has wilted, season to taste.
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