Beef and kumara vindaloo
2
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Beef chuck steak, raw
400 g, (Buy 600g), cut into 5cm pieces
Brown onion
1 large, finely chopped
Carrot(s)
1 medium, cut into 2cm pieces
Celery
2 stick(s), thinly sliced
Indian curry paste
¼ cup(s), (70g), Vindaloo
Salt-reduced liquid beef stock
1 cup(s)
Canned diced tomatoes
400 g, (1x400g can)
White wine vinegar
1 tbs
Orange sweet potato (kumara)
300 g, cut into 2cm pieces
Green string beans
150 g, baby
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook beef, stirring, for 5 minutes or until browned. Transfer to a plate.
2
Lightly spray same pan with oil and heat over medium-high heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 1 minute or until fragrant. Add stock, tomatoes, vinegar and beef and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
3
Add sweet potato and simmer, uncovered, for 25 minutes or until potato is almost tender. Add beans and simmer, uncovered, for 5–7 minutes or until potato is tender and beef is falling apart. Serve.
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