Dads New Zealand Mince Stew Recipes

Steps:

• Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3-5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
• Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover and simmer for about 2 hours.
• Mix together 1 tablespoons flour and 1/2 cup water. Stir into stew and cook until thickened.

Steps:

• Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
• Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
• Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

Steps:

• Heat oil in a large pot over medium heat, then add onions & saute until browned, about 8-10 minutes. Remove from pot & set aside.
• Add ground beef to the pot & cook until evenly brown, about 5 minutes.
• Add garlic & cook for 2 minutes, then stir in browned onions & cook on high heat for 3-5 minutes.
• Stir in 1/2 cup of water, then reduce heat & cover, simmering for 20 minutes.
• Stir in ketchup, beef stock & teriyaki sauce. Season with pepper, curry powder, garlic powder & onion powder.
• Cover & simmer for about 2 hours.
• Mix together 1 tablespoon of flour & 1/4 cup of water, then stir it into the stew & cook until thickened, about 5 minutes.
• Very tasty served with toasted whole wheat bread.

Steps:

• Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
• Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
• Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
• Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.