Spiced Beef and Beany Stew
with Greek Style Salad Cheese and Ciabatta
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
240 grams
British Beef Mince
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Mixed Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Heat a frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, half the ciabatta.
Once the meat has browned, drain and discard any excess fat. Season with salt and pepper. Stir through the Central American style spice mix and cook, 30 secs.
Add the mixed beans and all their liquid, passata, red wine stock paste, honey and water (see pantry for both amounts). Stir to combine.
Bring to the boil, then reduce the heat and simmer until the sauce has thickened, 8-10 mins.
IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, toast the ciabatta halves in your toaster until golden. Drizzle with oil and season with salt.
When ready, taste the stew and season with salt and pepper if needed.
Share the bean and beef stew between your bowls.
Crumble over the Greek style salad cheese.
Serve the ciabatta alongside.
Enjoy!
