Beef with Potato and Spinach Salad
Introduction:
Looking for a meal that’s hearty, nutritious, and bursting with flavor? Dive into this Beef with Potato and Spinach Salad! 🥩🥔🥗 This dish combines tender beef curry with a refreshing potato and spinach salad, creating a symphony of textures and tastes that will delight your palate. Perfect for a family dinner or a special occasion, this meal offers a wonderful blend of robust flavors and vibrant ingredients.
The star of this recipe is the succulent beef curry, slow-cooked to perfection with rich spices and tender vegetables. It’s served alongside a zesty potato and spinach salad that’s crisp, fresh, and full of healthy goodness. The addition of chakalaka, butternut, beetroot, and garden salad rounds out this meal, offering a variety of flavors and textures that make every bite a delightful experience. This balanced dish not only satisfies your hunger but also adds a touch of elegance to your dining table.
Gather your loved ones and enjoy this delightful combination of flavors that are sure to make any meal memorable. Whether you’re cooking for a special occasion or simply want to treat yourself to something extraordinary, this recipe is a fantastic choice that’s as delicious as it is nourishing.
Ingredients:
Beef Curry:
- 500g beef, cut into cubes
- 2 tablespoons curry powder
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 large tomatoes, chopped
- 1 cup beef stock
- 1 cup butternut squash, cubed
- 1 tablespoon oil
- Salt and pepper to taste
Potato and Spinach Salad:
- 4 medium potatoes, peeled and diced
- 2 cups fresh spinach leaves
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Additional Sides:
- 1 cup chakalaka (a spicy South African vegetable relish)
- 1 cup roasted butternut squash
- 1 cup cooked and sliced beetroot
- 1 cup garden salad (mixed greens, cucumbers, tomatoes, and your favorite dressing)
Method:
- Prepare the Beef Curry:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Add the beef cubes and brown them on all sides.
- Stir in the curry powder and cook for another 2 minutes to release the spices’ flavors.
- Add the chopped tomatoes and cook until they start breaking down.
- Pour in the beef stock and add the cubed butternut squash. Bring to a boil.
- Reduce the heat, cover, and simmer for about 1-1.5 hours, or until the beef is tender and the sauce has thickened. Season with salt and pepper to taste.
- Prepare the Potato and Spinach Salad:
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
- In a large bowl, combine the cooked potatoes, fresh spinach leaves, and red onion.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper.
- Toss the potato and spinach mixture with the dressing until well coated.
- Prepare the Additional Sides:
- Heat the chakalaka according to package instructions or your recipe.
- Roast the butternut squash in the oven at 400°F (200°C) for about 25-30 minutes or until tender.
- Cook and slice the beetroot if not using pre-cooked.
- Assemble and Serve:
- Arrange the beef curry on a serving platter.
- Serve with a generous portion of the potato and spinach salad.
- Add a side of chakalaka, roasted butternut squash, beetroot, and garden salad.
- Enjoy your meal with family and friends!
This meal is a celebration of flavors and textures, combining the hearty richness of beef curry with the freshness of a vibrant salad and flavorful sides. Enjoy every bite of this delicious and balanced dish!