Egyptian Beef, Taro and Silverbeet Stew Recipe

Egyptian Beef, Taro and Silverbeet Stew

Stew with beef, taro, silverbeet, onion and garlic served with rice

Egyptian Beef, Taro and Silverbeet Stew

Ingredients:

1kg Beef, cut into cubes
500g Taro, peeled, cut into 3 cm cubes
2 Tbsp Olive Oil
1 Large Onion, diced
4 Silverbeet Leaves, thinly sliced
4 Garlic Cloves, crushed
1 Tsp Ground Coriander
Salt and Pepper to taste
Rice to serve (steamed or boiled)

Method:

Heat 1 tablespoon of oil in a large saucepan over high heat then add onion, garlic and beef.
Cook stirring for 3-4 minutes.
Add 1.5 litres water, ground coriander, salt and pepper and bring to the boil then simmer on a low heat for 20-30 minutes.
Add taro and cook for another 10-20 minutes until the beef and taro are tender.
Add silverbeet and cook for another 10-15 minutes until the silverbeet has wilted.
Serve with rice.