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Middle Eastern Beef Stew

Middle Eastern Beef Stew

with charred courgette, couscous and Greek style cheese

Gently charred courgette, salty Greek style cheese and a thick tomato-y beef stew sit atop a bed of fluffy couscous in this warm and hearty Middle Eastern inspired dish.

Tags:
Egg Free
Family Friendly
Allergens:
Wheat
Milk
Mustard
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

250 grams

Beef Mince

1 unit(s)

Garlic

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Courgette

1 sachet(s)

Beef Stock

100 grams

Couscous

(Contains Wheat May be present Soya)

100 grams

Greek Style Cheese

(Contains Milk)

1 sachet(s)

Paprika

(Contains Mustard)

1 sachet(s)

Ground Cumin

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kcal)707 kcal
Energy (kJ)2956 kJ
Fat33.74 g
of which saturates17.8 g
Carbohydrate53.23 g
of which sugars13.91 g
Dietary Fiber0 g
Protein43.74 g
Cholesterol0 mg
Salt4.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater

Instructions

Brown the Beef
1
  • Heat a drizzle of oil in a large pan on high heat.
  • When the oil is hot, add the beef mince
  • Break up the beef with a wooden spoon as it browns and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Prep the Veg
2
  • Trim the courgette then slice into rounds about 1cm thick.
  • Peel and grate the garlic (or use a garlic press).
Start the Stew
3
  • Once the beef has browned, add the ground cumin, paprika and garlic.
  • Stir and cook for 1 min more.
  • Pour in the chopped tomatoes and 150ml water (double for 4p), then stir in the beef stock.
  • Bring to the boil, then reduce the heat to medium-low.
  • Leave the stew to simmer until thickened, 15-20 mins.
Make the Couscous
4
  • Meanwhile, boil your kettle (or a pot of water if you haven't got one).
  • Put the couscous in a medium bowl. Add a drizzle of oil and season with salt and pepper.
  • Pour 240ml boiling water (double for 4p) into the bowl.
  • Stir together, cover and leave to the side for 10 mins or until ready to serve.
Char the Courgette
5
  • Place another pan on high heat (no oil).
  • Add the courgette and leave to cook until charred, 4-5 mins each side.
  • Transfer to a bowl, sprinkle with salt and pepper and set aside.
Season and Serve
6
  • Try the stew and season to taste with salt and pepper if needed.
  • Fluff up the couscous with a fork and divide between bowls.
  • Spoon over the beef stew and top with charred courgette.
  • Crumble the Greek style cheese over the stew.