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Spiced mustard beef stew with runner beans and sweet potato rice


  • 4 x 6oz fillet of beef

  • 2 cloves garlic

  • ¼ pt chicken stock

  • 1” ginger

  • 2” cinnamon stick

  • 2 tbsp grain mustard

  • 12oz runner beans

  • 12 oz pre-cooked rice

  • 12oz sweet potato

  • 2 tbsp coriander leaves

  • Oil

  • Butter


  • 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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