Georgian Beef Walnut Stew with Wild Rice - 8 oz.

InHarvest Products Used

Ingredients:

Yield: 12 1-cup servings

  • 8 oz. InHarvest Grade A Wild Rice
  • 8 c. beef stock
  • 2 T. tamarind paste
  • 2 T. tomato paste
  • 2 T. lemon juice
  • 16 oz. canned chopped tomatoes
  • 1 yellow onion, ¼" dice
  • 1 ½ lbs. lean chuck roast, 1" dice
  • ½ t. ground fenugreek 
  • ½ t. ground coriander
  • 2 t. Hungarian paprika
  • 2 t. kosher salt
  • ½ t. cracked black pepper
  • 2 t. dried tarragon
  • ½ c. ground walnuts
  • ½ c. fresh dill, chopped
  • ½ c. flat leaf parsley, chopped
  • ¼ c. fresh mint, chopped

Directions:

  1. In a large stock pot, add beef stock, tamarind paste, tomato paste, lemon juice, chopped tomatoes, fenugreek, coriander, paprika and onion and bring to a boil. Reduce to a gentle boil and add beef, walnuts, tarragon, dill, parsley and mint. 
  2. Cook for one hour or until beef is tender.
  3. Add InHarvest Grade A Wild Rice and cook for 50 minutes or until rice is tender.
  4. Season with salt and pepper and garnish with fresh dill.

Nutrition Facts
Per serving: 260 cal., 18 g pro., 22 g carb., 3 g fiber, 11 g fat (3 g sat. fat), 45 mg chol., 460 mg sod., 3 g sugar