Beef and tomato stew with coconut vegetables
Beef and tomato stew made with fresh tomatoes and beans. The fresh tomatoes really have a delicious flavour when cooked slowly for a few hours, which blends beautifully with the beef.
Ingredients:
– Beef (grass fed and organic or bio-dynamic where possible)
– Green beans
– Whole fresh tomatoes
– Salt
– Pepper
In a pot place the cubed beef, several coarsely chopped tomatoes and chopped beans with the ends removed. Add a small amount of water on the bottom and salt and pepper to taste. Cook on medium heat until boiling, then simmer and slow cook. I put mine in the ecopot, where it cooks for another 4 hours or so. The results is a beautiful blend of flavours.
I served this dish with some leftover coconut vegetables (see liver fry and coconut vegetables). I just added some more vegetables to the leftovers and a little water and some salt, and brought them to a boil, then simmered them (in my case in the ecopot for 4 hours or so, but 1/2 hour simmer should be fine too.)
©2014 Zaia at wholefoodcookery.com – beef and tomato stew.
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!
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