A classic stew is a good recipe to have in your repertoire. The longer you cook it the better and more tender it becomes. It is wonderful for meal prep as you can pre-portion it and freeze it for meals on the run. Don’t limit yourself because you can pack this with almost any vegetable you like.
Place the beef shin on a board and sprinkle both sides with the spelt flour. Place the beef shin in a large stovetop-to-oven casserole over medium heat and cook until browned on both sides. Remove from the dish and set aside.
In the same casserole, add
Meanwhile, cook the rice as per packet instructions or refer.
Once the meat is tender and ready, add the potatoes to the casserole and cook for another 20 minutes. When they are soft, add the broccoli and Swiss chard and fold through.
Adding fresh greens to a hot dish can add a great crunch and is a wonderful way to get in some extra greens.
Remove from the heat and serve the rice and the beef stew together.
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