Green Beef Stew

March 25, 2017

It's getting into Autumn. It's time to start changing up the cooking to suit the time of year. Too often I come to the party late after having spent too much money trying to hang on to summer cuisine. I've made hay while the sunshines and now, here, we have stew time. This one is a lighter start to the season. Lots of greens, good fiber, deep taste. It's delicious.


600g Beef Brisket, diced
2 Brown Onions, roughly chopped
6 Juniper Berries, crushed
6 Cloves of Garlic, peeled and finely chopped
Olive oil
450g celery, finely sliced

2 Bunches of Spinach
4 large potatoes, diced
3 parsnip, chopped into rounds
1 bunch of Coriander, stalks finely chopped, leaves shredded

1 Bunch of Italian Parsley, stalks finely chopped, leaves shredded
1 tablespoon dried oregano

2 Teaspoons of Matcha

1/4 Cup of Vinegar



Crusty Bread (optional)



In a stewing pot on a medium heat with a lug of olive oil, brown the beef brisket. From there add the garlic, onions, juniper berries, celery, spinach, oregano, coriander and parsley stalks and vinegar. Cook on a high heat stirring frequently until the celery and onions are translucent.


At that stage, cover with water and gently simmer for a few hours.


When the meat is nearly tender (almost broken by a fork), lower the heat so its only being kept warm. Preheat the oven to 180 C.


In a roasting dish, toss the parsnip and potatoes around in some olive oil until well coated, salt and put in the oven for the last hour. 


By the time the vegetables have roasted and are soft, transfer them to the meat pot. (I did it this way to keep the structural integrity). 


In a glass with a whisk, take the matcha powder and whisk it with water until there aren't any lumps. Pour it into the stew, stir through.


Salt and pepper generously. Serve with crusty bread to mop up the juice.



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