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Ginger beef, chard and sweet potato stew

Ginger beef, chard and sweet potato stew

The time for hearty stews is upon us, and a good stew packed with fresh veg and tasty protein can restore the body and the mind like nothing else.

Try this ginger beef, chard and sweet potato stew for a warming way to round off an evening.

You will need:

2 tbsp good vegetable or sunflower

1 large onion 

1 tsp cumin seeds

200g stewing beef

400g sweet potatoes cut into chunks

1 thumb nail sized piece of ginger finely grated

½ tsp crushed chilli flakes

400g can chopped tomato

140g salted, roasted peanuts

250g chard, leaves and stems, washed and roughly chopped

750ml water

Method:

Heat a large saucepan with a lid and add the oil. Add the beef and fry until it is browned on all sides.

Add the onion to the pan and cook until translucent. Stir in the cumin seeds for around one minute and then add the sweet potato, chilli flakes, tomatoes, ginger and add 750ml water.

Stir, cover and bring to the boil, then take the lid off and simmer for a further 15 minutes.

While the stew is simmering, whizz the peanuts in a food processor until finely ground. Add them to the stew, stir and taste for seasoning. Simmer for a further 15 minutes, stirring frequently.

Lastly stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked.

Serve piping hot with plenty of freshly ground black pepper and a pinch of salt. Delicious with rice or extra veg for a bowl of steaming goodness.

the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.

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