Serves: 4

Prep time: 30 mins

Cook time: 60 mins

Ingredients

280g packet of spinach 2 bunches of curly-leaf parsley 2 bunches of coriander 1 bunch of shallots 1 medium-sized yellow onion 500g beef strips

5 tbsps olive oil Vegetta or other stock powder to taste 1/2 tsp tarragon powder 1 tbsp turmeric powder 1/2 tsp ground black pepper 1/4 lemon or lemon preserve with salt washed off 400g can of red kidney beans

 

Directions

1. Chop and discard the tough parts of the parsley and coriander stems.
2. Finely chop the herbs using a knife or a food processor.
3. Finely chop the shallots with a knife and include them with the herbs in a bowl.
4. Chop the spinach finely and keep it separate from the other ingredients.
5. Finely dice the onion and fry with one tbsp of oil in a pot until soft and translucent.
6. Add the beef, remaining oil, turmeric, tarragon and black pepper to the onion and brown the meat.
7. Add the herbs and shallots to the pot and fry on low heat for a further 3 minutes, stirring frequently.
8. Add the stock powder and two glasses (500 ml) of water to the pot. Bring mixture to a boil and then allow to simmer on low heat for 30 min.
9. Drain the liquid from the can of beans and pour the beans into the pot along with the spinach and lemon or lemon preserve. You may need to add 30ml liquid if there is none left in the pot.
10. Allow the mixture to simmer for a further 15 mins before removing it from the heat.
11. Serve the stew with rice and/or yoghurt.

Enjoy!

 

If you want to include more veggies in your child's diet but experience resistance from them, then check out my book, My Kids Love Veggies, on how to achieve this change.