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Middle Eastern Lean Beef Stew
Middle Eastern Lean Beef Stew

Middle Eastern Lean Beef Stew

with charred with charred courgette, bulgur and Greek style cheesecourgette, 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 bulgur in this warm and hearty Middle Eastern inspired dish.

Tags:
Protein Rich
Allergens:
Milk
•Senf
•Sesamzaad
•Amandelnoten
•Hvede

The quantities provided above are averages only.

Total40 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Courgette

1 sachet(s)

Beef Stock

100 grams

Greek Style Cheese

1 sachet(s)

Paprika

1 sachet(s)

Ground Cumin

1 sachet(s)

Middle Eastern Style Spice Mix

1 sachet(s)

Honey

5 grams

Chives

240 grams

Irish Lean Beef Mince

15 grams

Almonds

120 grams

Bulgur Wheat

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)2832 kJ
Energy (kcal)677 kcal
Fat24.3 g
of which saturates11 g
Carbohydrate69.2 g
of which sugars16.9 g
Dietary Fiber3.8 g
Protein49.5 g
Salt5.3 g
Potassium375.1 mg
Calcium29.7 mg
Iron0.5 mg
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.

Cooking Steps

Brown the Beef
1
  • Place a pan over medium heat (no oil).
  • Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
  • Return the pan to a high heat (without oil).
  • When the pan is hot, add the beef mince and cook until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Prep the Veg
2
  • Meanwhile, trim the courgette then slice into 1cm thick rounds.
  • Roughly chop the chives (use scissors if you prefer).
Start the Stew
3
  • Once the beef has browned, add the cumin, paprika and Middle Eastern spice.
  • Stir and cook for 1 min more.
  • Pour in the chopped tomatoes, honey and 150ml water (per 2P). 
  • Bring to the boil then reduce the heat to medium-low. Season with salt and pepper.
  • Allow to simmer until thickened, 15-20 mins.

TIP: Add a splash more water if it becomes too dry.

Cook the Bulgur
4
  • Boil 240ml water (per 2P) in a large pot along with the stock.
  • Once the water is boiling, stir in the bulgur then bring back to the boil.
  • Simmer for 1 min then pop a lid on the pot and remove from the heat.
  • Leave aside for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Char the Courgette
5
  • Place a separate pan over high heat (without oil).
  • When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few mins—this will allow it to pick up a nice colour.
  • Once cooked, transfer to a bowl, sprinkle with salt and pepper and set aside.
Season and Serve
6
  • Taste the stew and season with salt, pepper and sugar.
  • Fluff up the bulgur with a fork and divide between bowls.
  • Top with beef stew and charred courgette.
  • Crumble over the Greek style cheese.
  • Finish with a sprinkling of almonds and chives.