First Class Organics

Beef and broccoli stew is a great winter dinner, it’s very filling and goes great with some brown rice. This recipe will serve 4

Ingredients

• 450g of organic topside steak
• 4 tablespoons of organic olive oil
• 1/4 teaspoon of freshly ground black pepper
• 1/4 teaspoon of cayenne pepper
• 2 organic onions cut into wedges
• 1 clove of crushed organic garlic
• 1 tablespoon of fresh, grated organic ginger
• 1/4 a cup of salt reduced soy sauce
• 3 cups of salt reduced beef stock
• 3 organic carrots cut into thin sticks
• 2 cups of organic broccoli florets (or booster broccoli florets)
• 2 tablespoons of cornflour

Method

1. Heat the oil in a large saucepan over high heat.
2. Season the beef with the black and cayenne pepper, add the beef to the saucepan and fry until brown, take the beef out and place it on a bowl to the side.
3. Add the onions to the saucepan and cook until lightly browned.
4. Stir in the garlic and ginger then cook until you can smell the garlic and ginger (around 1-2 minuets).
5. Add the soy sauce and stock then bring these to the boil.
6. Reduce the heat and add the carrots and broccoli, then cook until the carrots are crisp but tender, this should take about 10 minuets.
7. Add the beef and any juices to the saucepan.
8. Mix the cornflour with 2 tablespoons of water in a small bowl then add it to the stew and cook until thickened, about 3-5 minuets.

Serve either on its own or with a some brown rice, enjoy.