Taco Spiced Beef Stew

A warming slow-cooked beef stew, perfect as a family meal or as a nutrient-dense and easily digestible meal dish to be enjoyed at any stage of motherhood. This meal is freezer-friendly and it would be wonderful to support healing and recuperation in the fourth-trimester.

taco spiced beef stew

Prep Time: 10 mins | Cook Time: 2 hours | Total Time: 130 mins approx

INGREDIENTS

• 1 tbsp ghee

• 1 brown onion, finely diced

• 4 cloves garlic, crushed

• 2 tbsp tomato paste

• 1 kg stewing beef or chuck steak

• 1 tsp desiccated beef liver powder (optional)

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 x 400g can of organic chopped tomatoes

• 2 cups of chicken stock or bone broth

• A generous pinch of sea salt

METHOD

1. Preheat oven to 160℃ (or this dish can be cooked in a slow cooker or on the stovetop in a heavy-based pan).

2. Add the ghee to the heavy-based pan.

3. Brown the beef and remove it from the pan.

4. Saute the onion and garlic until soft, then return the beef. Add the spices and coat the beef.

5. Add the tomato paste, tomatoes and chicken stock or bone broth.

6. Put the lid on, and either put the pan into the oven for 1-2 hours or until tender, or keep it on the stovetop and cook at a reduced heat.

7. Serve with your choice of accompaniments. (I have chosen cooked and cooled organic brown basmati rice, cooked in bone broth which is a lovely addition).

8. Top with sauerkraut and fresh herbs such as microgreens or chopped coriander.