Tag: vegetable
Beef and Vegetable Stew
Here’s my simple recipe for beef and vegetable stew, a hearty meal for the winter. Delicious served with a side of greens and some crusty bread to mop up the gravy.
Ingredients
- 400g diced organic Stewing Beef
- 2 Carrots
- 2 Sweet Potatoes
- 3 Potatoes
- 3 Tomatoes
- 2 small Red Onions
- 3 cloves Garlic
- Vegetable stock cube made to 250 ml water
- 300 ml Organic Passata (I buy this from Waitrose)
- Dash of Worcestershire sauce
- Italian dried herbs
- Flour to dust
- Pepper to taste
Method
1. Cut the beef into small pieces and lightly dust in flour. Add to pan of olive oil and fry the beef until brown on all sides. Transfer into a small bowl whilst the vegetables are prepared.
2. Peel and chop the carrots, sweet potatoes and potatoes into small cubes.
3. Wash and dice the tomatoes.
4. Chop the onion and garlic.
5. Saute the onion and garlic for a few minutes. Add the chopped vegetables and beef.
6. Mix a cube of vegetable stock in 250ml boiled water. Add 300 ml of Passata to the stock mixture.
7. Add the stock, Passata, sprinkle of dried herbs and dash of Worcestershire sauce to the pan of beef and vegetables. Stir gently and leave on a medium heat for 10 minutes.
8. Transfer into an oven proof dish with lid and cook in oven at 180 degrees Celcius for 1.5 hours or until the beef is tender.
Roast Beetroot
I love grating raw beetroot into salads but with the cold weather I’ve been craving warmer foods. A few days ago I made roast beetroot using delicious organic beetroot from Waitrose. To get the full sweetness and nutritional goodness I simply roast beetroot in a little olive oil. Roast beetroot has an intensified sweet flavour that’s delicious.
Gently wash and slice the beetroot into wedges. Toss in a little olive oil.
Roast at 180 C for approximately 40 minutes or until soft. Serve as a starter, eat as a snack, add to a salad or accompany the beetroot with your main meal.
Mild Vegetable Curry
Welcome to my series of weekly family meals. I’ll share my favourite fresh, nutritious, easy and quick meals for the whole family to enjoy. Where possible, we always eat and cook with organic ingredients. I like to buy the freshest produce for my family to ensure we’re getting the essential vitamins and minerals we need through our food.
This week’s family meal is Mild Veg Curry. It’s healthy, quick and delicious.
Serves 4
Prep Time 10 minutes. Cooking Time 25 minutes.
Ingredients
- 1 Onion
- 3 cloves of Garlic
- 2 Sweet Potatoes
- 2 Carrots
- Head of Brocoli
- 500g Passata
- Patak’s Mild Curry Paste
- Wholegrain Rice
I love Waitrose Organic Passata and Waitrose Organic Whole Grain Rice.
The Passata is made of 100% organic tomatoes and provides a smooth and tasty sauce to which you can add herbs and spices as you please. I always use whole grain brown rice instead of white rice for it’s nutty full flavour and health properties.
Let’s Make Mild Veg Curry
Method
1. Wash, peel and chop the potatoes and carrots. Boil until soft.
2. Start cooking the rice (this will take approx. 20 – 25 mins).
3. Chop and saute the onion and garlic in some olive oil.
4. Wash and chop the broccoli into small bite sized cuts. Add to the onion and garlic for a few minutes and stir occasionally.
5. Add a heaped teaspoon of Patak’s Curry Paste into the onions, garlic and broccoli. Stir together.
6. Add the cooked sweet potatoes and carrots to the pan and stir. Pour in the Passata and stir. Simmer for 10 minutes stirring occasionally.
7. When the rice is cooked you’re ready to eat. Enjoy!
Looking for ideas for nutritious and quick Family Meals? Try my healthy recipes:
