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EASY SLOW COOKED CURRIED THAI STYLE BEEF STEW

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 onions finely diced
  • 1 tbsp Flora Cuisine
  • 1 Knorr Curry Flavour Pot
  • 3 cm fresh root ginger grated
  • 1 lemongrass stick
  • 1 kg beef casserole steaks diced
  • 400 grams tinned chopped tomatoes
  • 1 Knorr Beef Stock Pot (or cube)
  • 1 red pepper diced
  • 250 grams low fat Greek yogurt
  • chopped coriander

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

317kcal

Energy (kJ)

1323kJ

Protein (g)

25.6g

Carbohydrate incl. fibre (g)

8.2g

Carbohydrate excl. fibre (g)

6.8g

Sugar (g)

4.3g

Fibre (g)

1.4g

Fat (g)

20.4g

Saturated fat (g)

8.3g

Unsaturated fat (g)

11.4g

Monounsaturated fat (g)

8.4g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

1.2g

Cholesterol (mg)

81mg

Sodium (mg)

495mg

Salt (g)

1.24g

Vitamin A (IU)

459IU

Vitamin C (mg)

22.2mg

Calcium (mg)

38mg

Iron (mg)

3.05mg

Potassium (mg)

591mg

Total

2533kcal

10583kJ

204.8g

65.4g

54.3g

34.8g

11.1g

163.5g

66.6g

91.3g

67.3g

11.3g

9.6g

646mg

3956mg

9.89g

3670IU

177.2mg

307mg

24.43mg

4728mg


  • 1 Heat a large pan and sauté onions in the Flora Cuisine for about 15 minutes until soft and brown. Add curry and Knorr Ginger and Lemongrass Flavour Pot to the pan, cook for a minute then add beef. Brown the meat on all sides.
  • 2 Add the tomatoes with 400ml of water and Knorr Beef Stock Pot into the pan. Simmer, covered, over medium heat until the beef becomes soft. This should take about 1-1 1/2 hours.
  • 3 Add the bell peppers and cook together for 10 minutes more. Top each serving with natural yoghurt and fresh coriander.