Sunday Lunch - Beef Stew with Creamy Samp & Beetroot

Описание: This week, we went for something hearty and comforting — a rich beef stew paired with creamy samp, roasted pumpkin, tender green beans, and a fresh beetroot & feta salad. Perfect for a Sunday feast:

Beef Stew with Creamy Samp, Roast Pumpkin, Green Beans & Beetroot and Feta

Beef Stew
Ingredients:
1 kg beef stew meat, cubed
2 tbsp cooking oil
1 medium onion, chopped
1 carrot, sliced
1 potato, cubed (optional)
1 tomato, grated
1 tsp paprika
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
500 ml beef stock

Method:
Heat oil in a large pot and brown the beef cubes. Remove and set aside.
Sauté onions until soft.
Add grated tomato, paprika, thyme, salt, and pepper. Stir for 2–3 minutes.
Return beef to the pot, pour in beef stock, and add carrots.
Simmer on low heat for 1–1.5 hours until beef is tender and sauce thickens.

Creamy Samp
Ingredients:
1 cup samp
4 cups water
½ cup milk
2 tbsp butter
Salt, to taste

Method:
Rinse samp and soak for 1 hour (optional).
Boil samp in water until tender (approx. 1–1.5 hours).
Stir in milk, butter, and salt until creamy.

Roast Pumpkin
Ingredients:
500 g pumpkin, cubed
1 tbsp olive oil
Salt & pepper, to taste

Method:
Preheat oven to 200°C.
Toss pumpkin cubes in olive oil, salt, and pepper.
Roast for 25–30 minutes until tender and caramelized.

Green Beans
Ingredients:
250 g green beans, trimmed
1 tsp butter
Salt, to taste

Method:
Boil or steam green beans until tender (5–7 minutes).
Toss with butter and season with salt.

Beetroot & Feta Salad
Ingredients:
2 pre-boiled beetroot, cubed
Microgreens
50 g feta, crumbled
Drizzle of olive oil (optional)

Method:
Chop pre-boiled beetroot and combine with microgreens.
Top with crumbled feta and drizzle lightly with olive oil if desired.

Optional: serve with a simple potato salad (potatoes prepped in the air fryer).

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