There’s nothing quite like a warming stew. It’s no secret that I have a love affair with my slow cooker – I just love the way it transforms even less-popular cuts of meat into restaurant-worthy meals and this beef stew is no exception. If you fancy a change, this works just as well with lamb.
— Madeleine Shaw (@madeleine_shaw_) February 22, 2016
1 tbsp coconut oil or butter
2 red onions, finely sliced
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
½ tsp cayenne
4 garlic cloves, crushed
½ tsp turmeric
500ml beef stock or chicken stock
400g stewing beef or lamb, cut into inch cubes
2 carrots, cut lengthways into 5cm chunks
100g green beans
grated zest of 1 lemon
50g toasted pine nuts
spiced tahini yoghurt
3 tbsp tahini
150g Greek yogurt
juice of ½ lemon
1 garlic clove, crushed
½ tsp chilli flakes
1 tbsp chopped fresh
mint leaves, plus extra for serving
salt, to taste
Heat the oil or butter in a pan, add the onions and cook for 5 minutes. Add in the cumin, coriander, cinnamon, cayenne, garlic and turmeric and a few tablespoons of the stock – to prevent the spices burning. Stir well for 30 seconds until fragrant, then add in the meat and brown it for 30 seconds. Throw in the carrots and pour in the remaining stock, bring to a boil then reduce to a low simmer and cook with the lid on for 1½ hours. After this time, add in the green beans and cook for a further 10 minutes.
To make the tahini yogurt, mix the ingredients together well with a pinch of salt.
Finish off the beef by sprinkling it with the lemon zest and pine nuts and serve with a dollop of tahini yogurt and some extra fresh mint leaves.
Tell us over on Instagram or Twitter how you get on with the hashtag #mondaymeals.