Oat Bread with Shredded Beef Stew

Ingredients

• Oats4 tablespoon (40 g)
• Beef120 g
• Tomato1/2 count (65 g)
• Leek1/4 cup (25 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 teaspoon (3 ml)
• Water2.5 tablespoon (38 ml)

Instructions

1. 1

   Step 1

   For this recipe you need oat flour. In case you have rolled oats, blend until pulverized.

2. 2

   Step 2

   Place the beef in a pot of boiling water and boil for 12-15 minutes. Once done, shred the beef.

3. 3

   Step 3

   Mix the oat flour with the water and let stand for 5 minutes. If you have baking powder, add some.

4. 4

   Step 4

   Place a non-stick pan over medium heat. If you do not have a non-stick pan, add a little oil.

5. 5

   Step 5

   Separately, chop the leek together with the tomato and set aside.

6. 6

   Step 6

   Once heated, add the oat mixture and shape it into a hamburger type bun. Cook for 2 minutes on each side.

7. 7

   Step 7

   Place a pan over medium heat. Once heated, add the oil, spread and add the vegetables. Season with salt and pepper, mix and stir-fry for 2 minutes.

8. 8

   Step 8

   Then cover and cook for 3 more minutes.

9. 9

   Step 9

   If necessary, add a little of the broth or water and add the shredded beef. Let it cook for 2 more minutes.

10. 10

    Step 10

    Cut the bread in half and fill with the beef and vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat Bread with Shredded Beef Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.