Beef and Apricot Stew
500g beef, cubed
1 onion, chopped
2 cloves garlic
3 carrots, thickly sliced
3 potatoes, diced
2 zucchini, thickly sliced
½ cup organic dried apricots, cut into strips
1l cup chicken stock
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1 tsp ground ginger
2 cups spinach
Substitute the beef with lamb
Day 1: on polenta. To make polenta in a large pan mix 1 cup dried polenta and 4 cups boiled water. Cook on medium heat for five minutes or until mixture thickens. Stir in 1/3 cup Parmesan cheese
Day 2: as a pie. Place stew in oven proof dish. Top with one sheet of puff pastry (thaw from frozen). Trim edges of pastry before cooking at 180 for 40 minutes
Day 3: warm cous cous salad. Follow instructions on cous cous to make. While cous cous is warm stir in warmed stew. You can add some fresh baby spinach and roasted veggies.
Next Knife (Ages 6+)
FREE SHIPPING ON FOOST PRODUCTS WORLDWIDE!
For kids in the kitchen with a bit more experience, this knife cuts food, not little helping fingers.
Ages 6+, dishwasher and sibling safe.
(For younger children, try Foost First Knife for ages 2+.)
Try some of our recipes for kids in the kitchen!
Contact us to discuss bulk and educational pricing.
Did you know? A lot of the nutrients in veggies are found within and just under the peel. So rather than removing the peel, you can wash and scrub fruits and veggies with this great veggies scrubber.
Easy to hold in the palm with finger grip, it's a great way to get kids involved in food preparation!