orange + beef stew on creamy mash

Serves 4

Poppy cooks…

1. Between 12 to 24 hours before you plan to cook this meal, put
   500-600g organic diced beef in a large pot or french oven and season with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   750ml red wine (1 bottle),
   3 sprigs fresh thyme,
   2 bay leaves,
   5 carrots, peeled and cut into chunks,
   half an orange cut into wedges,
   onion, cut into rings, and
   2 garlic cloves, sliced. Place in the fridge to marinate.
   
   
3. When you are ready to start cooking, heat some
   olive oil in a frying pan, remove the beef from the marinade and brown on all sides, then set aside.
   
   
4. Place pot with marinade on the cooktop and bring to the boil, then lower to a simmer.
   
   
5. Add chuck steak back into the pot with
   170g tomato paste and
   2.5 cups of hot filtered water and leave to cook on low with the lid on for 2 hours or until meat is tender, stirring occasionally. Remove the lid for approximately another 30 minutes for the liquid to reduce to form a thick sauce.
   
   
6. In a separate pot, boil
   1.5 kg royal blue potatoes, peeled and diced until they crumble with no resistance when pierced with a fork. Drain water and mash with
   tablespoon nuttelex and
   1/2 teaspoon celtic sea salt.
   
   
7. Serve mashed potato topped with stew mixture, making sure to discard the bay leaves and orange peels.

roast pumpkin + lentil stew

Serves 4

Ingredients

500g pumpkin, cubed

olive oil

celtic sea salt + cracked black pepper

onion, diced

1/2 teaspoon tomato paste

1/4 teaspoon chilli flakes

1/2 cup green lentils

1/2 cup chickpeas

green capsicum, diced

3 cloves garlic, minced

1 cup hot filtered water

lemon

dried mint, for garnish

sumac, for garnish

Method

1. Place pumpkin on a roasting tray and coat with olive oil and seasoning. Roast for approximately 30 minutes or until starting to caramelise
2. In a medium pot, saute onion in olive oil
3. Stir through tomato paste and chilli flakes
4. Stir through lentils and chickpeas
5. Stir through capsicum and garlic until garlic gains a bit of colour
6. Add water, juice from lemon and season to taste. Cook until lentils are cooked
7. Stir through roast pumpkin and garnish with dried mint and sumac

Notes
To create more of a soup, you can add an extra cup of hot filtered water and serve with gluten free bread.

french beef stew

Serves 9

Poppy cooks...

1. In a slow cooker place 
   500g organic diced beef,
   2 onions, cut into chunks,
   5 celery stalks, cut into chunks,
   600g carrots, cut into chunks,
   600g potatoes, cut into chunks,
   100ml tomato paste,
   750ml filtered water,
   150ml dry cooking sherry (or 40ml red wine vinegar and 110ml extra water),
   4 teaspoons coconut sugar,
   3 teaspoons celtic sea salt,
   cracked black pepper, to taste,
   3 teaspoons dried basil and set on medium for 5 hours.
   
   
   
2. 250g green beans, chopped and
   3 tablespoons of tapioca pearls, to slow cooker and set on medium for another 2 hours.
   
   
   
3. Cook
   6 cups rice using whichever method you prefer.
   
   
   
4. Serve stew on top of rice.