Tomato, Bean and Beef Stew
A hearty tomato-based stew with beef, cannellini beans and silverbeet, served over fluffy couscous. Comforting and packed with protein.
By Julia Scott, NZ Registered Dietitian · 23 April 2020
Recipe
Tomato, Bean and Beef Stew
- Serves
- 5
Ingredients
Batch
Method
- 1Cook beef in a frying pan on medium heat until cooked through. Set aside.
- 2Bring half a kettle of water to the boil. Place couscous in a heatproof bowl with 1 1/2 cups boiling water and a pinch of salt. Stir, cover with a lid or plate and leave to absorb for 5 minutes, then fluff up with a fork.
- 3Heat a drizzle of oil in a pot or frying pan on medium heat. Add beans and herbs, and cook for 1 minute. Add tomatoes, stock, 1 cup water and salt, bring to the boil.
- 4Reduce heat and simmer for 5-10 minutes. Stir through silverbeet and simmer for a few more minutes. Add beef back into the pan, stir to combine.
- 5Serve on couscous.
Need help with what's on your family's plate?
I offer one-on-one consults online for individuals, families and children.
