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Spiced mustard beef stew with runner beans and sweet potato rice



  • 1.

    Cut the beef into finger strips. Heat the oil until hot, fry the beef, add butter then drain.

  • 2.

    In the same pan add butter and chopped garlic, do not colour. Add stock, cinnamon stick, slice of ginger and reduce.

  • 3.

    Slice the runner beans and cook in boiling salted water, take out, drain and keep warm.

  • 4.

    Meanwhile cut the sweet potato into dice and cook in oil.

  • 5.

    Heat the rice then add potato and chopped coriander, butter and season.

  • 6.

    Add mustard to sauce then beans and beef, stir together. Put the rice in a bowl and make a well in the middle, pour in the stew and serve.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Spiced mustard beef stew with runner beans and sweet potato rice.


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