Yinarr Meal Pantry

INGREDIENTS

500 grams rump steak​

1 brown onion (large diced)

3 garlic cloves (crushed and fine diced)

4 large carrots (large diced)

2 zucchini (large diced)

1 cup fresh beans (cut into 3rd's)

2 tablespoons of yOnis' Eggplant Chilli

1/4 cup of porcini mushrooms (dehydrated)

3 cups of boiling water

1 teaspoon ground porcini mushroom

Salt and pepper to taste

1 cup homemade stock (beef stock is preferred though I have used lamb stock and that was beautiful)

1 tablespoon coconut oil

2 teaspoons honey (organic preferred)

 

METHOD

​In a large pot, heat coconut oil.  Place dehydrated porcini mushroom in a large bowl and cover with boiling water.  When oil is hot add garlic and onion.  Cook until onion is translucent. Whilst onion and garlic are cooking, on a red meat chopping board, large dice beef steak.  Salt and pepper beef and add honey.  Mix the honey through the diced meat.  When onion is ready, add beef to the pot and brown stirring regularly.  Add carrot, zucchini yOnis' Chilli Eggplant and beans, stirring through to combine well.  Add porcini mushrooms to the pot, stir through and then add the porcini water stock and beef stock.  Check seasoning and add salt and pepper as desired.  Reduce heat to low and simmer for 1 1/2 to 2 hours.​

​