Yam Bean Beef Stew

This is a different twist on an old classic, only we made it a little healthier. We are giving you yams instead of potatoes, and adding in cabbage, and navy beans for a major vitamin boost. This fresh and clean textured stew will be great right off

Ingredients

1 kg stew beef (1 inch cubes and divided into 4 batches)
2 cups green cabbage (large diced)
2 cups yam (peeled, halved and sliced)
1 cup celery (sliced)
1 cup red onion (sliced)
2 tablespoons ginger (chopped)
1 can navy beans (drained and rinsed)
1 can stewed tomatoes
1 cup coconut milk
1 cup beef broth (or water)
1 teaspoon coriander (toasted and ground)
1 teaspoon paprika
Salt and pepper (optional)

Directions

Pre-heat a large pot over medium heat.
Add 1 tablespoon of oil and one batch of the stewing beef. Brown on all sides and set aside. Add a little more oil and the next batch of beef. Repeat until all meat is browned. Set aside all the browned meat.
In the same pot, over medium heat, add a little more oil and sauté the cabbage, yam, celery, onion and ginger until the cabbage begins to brown.
Add the beans, tomatoes, coconut milk, broth, browned beef and spices and bring stew to a boil.
Immediately reduce heat to low and cover with a tight fitting lid.
Simmer covered for about 90 minutes.
Alternatively you can transfer everything after step 4 to a slow cooker, cover and cook on low for 4-6 hours.

PREP 20 mins
COOK 120 mins