Beef and Prune Stew


While it may sound strange at first this recipe's use of prunes alongside beef gives it a lovely sweetness and richness as well as making it a really nutritious and filling meal!

I served it with some simple couscous and shredded spinach, plus carrot.

Makes 10 serves  

900kJ, 24g of Protein, 11g of Carbs (without couscous) per serve



1-2 onions, chopped

2 cloves garlic

750g - 1kg stewing beef (eg chuck, blade) chopped into pieces

1 tbspn each of cinnamon, ground ginger, cumin, paprika

400g can chickpeas drained

400g can tomato

1 cup vegetable stock

100-200g prunes (depending how much you like them)

100g slivered almonds

Salt and pepper to taste  


1. Fry everything except the prunes and almonds (onion, garlic, beef and spice) together with olive oil to brown.

2. Add it to slow cooker & cook for 4-5 hours. Add the prunes and almonds in 30 mins before the end so they keep their texture.

3. Garnish with some lemon rind and coriander


Serve with steamed vegies and ¼ - 1/3 cup portion of shredded spinach in couscous:

1. Boil 1 cup vegetable or chicken stock

2. Add 1 cup couscous + spinach.

3. Turn off heat and let sit for a minute and then fluff with a fork.



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