Nando's Peri - Peri Soup Stew
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 30 ml olive oil
- 1 large onion, chopped
- 500 g coarse minced chuck or 500 g topside mince
- 10 ml garlic, finely chopped
- 15 ml ground cumin
- 15 ml nando's garlic peri-peri (or to taste)
- 5 ml salt
- 2 1⁄2 - 5 ml fresh ground black pepper (1/2-1 teaspoon)
- 5 ml Dijon mustard
- 250 ml beef stock
- 800 g red kidney beans
- 1⁄2 lime, juice of
- 15 ml fresh dill, chopped
- 15 ml fresh parsley, chopped
- 800 g chopped Italian tomatoes
- 15 ml tomato paste
directions
- Heat the olive oil in a large saucepan. Add the onion and cook for 6 minutes until soft and translucent.
- Add the meat and cook over medium-high heat, stirring often, until well browned. Spoon out as much fat as possible.
- Turn the heat to low and stir in the garlic, cumin, Nando's Garlic Peri-Peri sauce, salt and black pepper. Add the tomatoes, tomato paste, mustard and beef stock. Simmer for 20 minutes.
- Drain and rinse the kidney beans. Stir well and simmer for 20 minutes. Taste and correct seasoning.
- Add the dill and parsley just before serving.
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Reviews
-
This stew a taste sensation - really well seasoned.Other then needing to sub the nados peri peri sauce using a home recipe ( can't find the recipe I used - but made it using olive oil, jalapenoes,minced garlic, crushed red peppers) making for a great supper on a chilly wet June day here on the prairies. What a wonderful combination making for a new to us stew.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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