Veldt Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) lamb stew meat, cubed 500g (1.1 lb) lamb stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, chopped 1 large onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the beef and lamb stew meat to the pot, and brown them on all sides.
4. 4.
   Stir in the tomato paste, ground coriander, ground cumin, paprika, dried thyme, salt, and pepper. Cook for 2 minutes to allow the spices to release their flavors.
5. 5.
   Add the carrots, potatoes, bell peppers, and tomatoes to the pot. Stir well to coat the vegetables with the spices.
6. 6.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2 hours or until the meat is tender.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve the Veldt Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef and lamb stew meat — For the best results, choose cuts of meat that are suitable for slow cooking, such as chuck or shoulder. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add green beans, butternut squash, or any other hearty vegetables you enjoy.

Serving advice

Serve the Veldt Stew with a side of fluffy rice or crusty bread to soak up the flavorful broth. It pairs well with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the Veldt Stew with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large plate, allowing the vibrant colors of the stew to shine through.