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Ingredients
- 500 g/1 lb beef tenderloin
- steak, cubed
- 1 ActiFry spoon cornflour, divided
- 1/2 teaspoon each salt
- and pepper (approx.)
- 1 ActiFry spoon rapeseed oil, divided
- 500 g/1 lb new baby
- potatoes, quartered or cut into
- bite-sized pieces if large
- 500 ml/1 pint seeded,
- chopped tomatoes
- 1 onion, thinly sliced
- 300 ml/10 fl oz beef broth
- 1 ActiFry spoon tomato paste
- 2 cloves garlic, minced
- 1 ActiFry spoon minced
- fresh gingerroot
- 750 ml/1 1/2 pints baby arugula
- or spinach leaves
Details
Servings 4
Adapted from nutritiousanddelicious.co.uk
Preparation
Step 1
Toss the beef cubes with half of the cornstarch, the salt and pepper.
Place the beef in the ActiFry pan. Drizzle evenly with half of the oil.
Cook for 8 minutes or until browned. Transfer the beef to a bowl; reserve.
Add the remaining oil, potatoes, tomatoes, onion, broth, tomato paste
and garlic to the ActiFry pan. Cook for 40 minutes. Whisk the remaining cornflour with enough water to make a smooth paste; stir into the stew and cook for 5 minutes.
Add the reserved beef, any accumulated juices and ginger; cook for 5 minutes or until beef is warmed through and potatoes are fork tender. Stir in the arugula. Adjust seasoning with additional salt and pepper if necessary.
*Chef Recommendations:*
Serve this stew with whole-wheat crusty rolls.
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