Delicious, hearty beef and yam stew cooked in one pot. Use regular white or sweet potato instead of yams if needed. Lamb or even chicken or turkey mince can be used instead of beef. Pine nuts can be omitted or replaced with toasted pumpkin or sunflower seeds.
- 2 tablespoon coconut oil or ghee
- 1 large red onion, sliced
- generous pinch of salt
- 1 tablespoon balsamic vinegar (aged if possible)
- 1/4 cup pine nuts
- 400–500 grams beef mince/ground beef
- 2/3 teaspoon grated ginger
- 3 cloves garlic, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2–3 cups diced yams (peeled)
- 1 medium carrot, diced
- 1 1/2 cup beef or vegetable stock or bone broth (water and stock powder can also be used)
- 2/3 cup diced tinned tomatoes (about one tin)
- 1/2 teaspoon salt
- zest of 1 lemon and 1/4 cup chopped parsley, for garnish
- Heat oil in a large pot or saucepan over medium heat. Season onion with salt and sauté over medium heat, covered, for 10 minutes, until softened. Add the vinegar and stir through for 20-30 seconds. Transfer a couple of tablespoons to a bowl and leave the rest in the pot.
- In another frying pan, cook pine nuts over medium heat for about 2 minutes, stirring every 20 seconds. Until lightly browned and toasted. Remove to a bowl.
- Add beef mince and ginger to the pot with the onion and turn the heat to high. Stir through well. Then add grated garlic and spices and stir through over high heat for a couple of minutes, break the mince apart in the process.
- Once the meat has browned slightly and changed colour, adds the yams, carrots and pine nuts and stir through. Pour in the stock, or water and stock cube, and tomatoes, stir through and season with a little more salt. Cover with a lid and cook on medium heat for 20 minutes, stirring through a few times.
- Serve in bowl with a little caramalised onion on top and garnished with parsley and lemon zest for a little zing and freshness.