Harissa Beef and Sweet Potato Stew
with Bulgur and Yogurt
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
30 grams
Chicken Stock Paste
1 unit(s)
Onion
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water
220 milliliter(s)
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in the stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
In the meantime, halve, peel, and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
While the onion fries, peel and grate the garlic (or use a garlic press).
Add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
IMPORTANT: Wash your hands and equipment after handling raw mince. When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir through the garlic and tomato puree and fry for 1 min more.
Add the harissa, chicken stock and water to the pan and cook until thickened slightly, 3-4 mins.
Remove from the heat and stir through the honey and sweet potato.
Share your bulgur to one side of your bowl.
Spoon your harissa beef to the other side.
Drizzle over the yogurt.
Enjoy!
