Solo: Summer Beef Stew

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Solo: Summer Beef Stew

Saucy beef stew topped with a herb salsa and served with a Swiss chard salad and rotis on the side.

Ingredients to serve 1

  • ¼ x lemon
  • 40g x Swiss chard
  • 3g x fresh mint
  • 5g x fresh coriander – pick off leaves, chop roughly
  • ¼ x chilli (optional) – deseed & chop
  • 1 clove x garlic – peel, grate finely & chop)
  • ¼ x leek – slice thinly (½ cm)
  • 125g x beef mince
  • ⅛ tsp x nutmeg
  • ¼ tsp x chilli flakes (optional)
  • ¼ sachet x tomato paste
  • 1 x tomato – dice (1cm)
  • ¼ cup x water (for the stew)
  • 1 x rotis
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest, then cut into wedges.

Step 3

Swiss chard: Using a sharp knife, remove the stalk and slice into thin ribbons (2cm). Drizzle with olive oil and season with salt and pepper and a squeeze of lemon juice to taste.

Step 4

Stew: Place a pot on a medium heat with a drizzle of olive oil and cook the leek with a little salt for 5 minutes until softened. Add the beef mince, break it apart in the pan with a spoon and cook for 3-4 minutes until golden. Add the nutmeg, chilli flakes (optional), tomato paste and TWO THIRDS of the garlic and cook for 30 seconds. Season with salt and pepper, before adding the tomatoes and the water (see quantity above for the stew). Cook for 10 minutes until the tomatoes soften and the sauce thickens. Season to taste.

Step 5

Herb salsa: Remove the mint leaves and chop roughly. Mix together the coriander, mint, chilli (optional), lemon zest and the REST of the garlic.

Step 6

Rotis: Place a large pan on high heat and dry toast the rotis for 30 seconds a side until golden and toasted.

Step 7

Serve the stew topped with the herb salsa. Serve the Swiss chard and rotis on the side.