Beef Stew with Beans, Rice and Avocado

Ingredients

• Ground Beef150 g
• Beans1/2 cup (100 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Rice3/4 cup (150 g)
• Avocado1/4 count (60 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have with cooked rice and beans.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of about one finger deep.

3. 3

   Step 3

   Place the tomato in a pot of boiling water and let boil for 5 minutes.

4. 4

   Step 4

   Meanwhile, preheat a deep frying pan over medium-high heat. Add salt and pepper to the beef and chop the garlic.

5. 5

   Step 5

   Once heated, add the oil with the garlic and stir-fry for a few seconds over medium heat.

6. 6

   Step 6

   Next, add the beef and cook for 10 minutes and stir occasionally until it takes a brownish color.

7. 7

   Step 7

   Once the tomato time is over, remove it, drain it and blend it. If you wish, you can keep some tomato pieces to give it another texture.

8. 8

   Step 8

   Add the tomato to the stew together with the cooked beans. Add salt and pepper and cook for 5 more minutes over low heat. Turn off and set aside.

9. 9

   Step 9

   Separately, peel the avocado and cut into wedges.

10. 10

    Step 10

    For the dressing, mix the yogurt with lemon juice, salt and pepper to taste.

11. 11

    Step 11

    Serve the beef stew with beans, rice, avocado and yogurt dressing on a plate. If you wish, you can add chilli.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew with Beans, Rice and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.