Emu Stew (Mark Olive)

Emu Stew (Mark Olive)

5.0 3 ratings

Prep. 10min

Total 25min

4 portions

Ingredients

unsalted butter
50 g
onion cut into quarters
100 g
celeriac cut into pieces (2-3 cm)
100 g
carrot cut into pieces (2-3 cm)
200 g
parsnip cut into pieces (2-3 cm)
70 g
turnip cut into pieces (2-3 cm)
130 g
plain flour
25 g
dried bush tomatoes (optional)
20 g
ground lemon myrtle
¼ tsp
ground saltbush
¼ tsp
ground sea parsley
¼ tsp
bush tomato powder
¼ tsp
ground pepperleaf
¼ tsp
ground wattleseed
¼ tsp
tomato paste
30 g
sea salt
1 - 2 pinches
Beef stock paste (see Tips)
1 tsp
red wine
50 g
water
250 g
emu fillet steak, cut into strips (6 x 1 cm)
500 g

Difficulty

easy

Nutrition per 1 portion

Sodium 234 mg

Protein 35.3 g

Calories 1517.7 kJ / 362.8 kcal

Fat 13.2 g

Fibre 5.2 g

Saturated Fat 7.3 g

Carbohydrates 23.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

You might also like...

Poached chicken with liquid stock

25min

Meatloaf with mushroom sauce

1 h 15min

Individual chicken wellingtons with mustard tarragon sauce

1 h 35min

Shredded chicken noodle salad with green miso (Diabetes)

35min

Chicken with creamy vegetable sauce

35min

Butterflied chilli lemon chicken and rice

1 h 45min

Lamb Moussaka

1 h 30min

Crispy rice chicken salad with satay sauce

1 h

Ayam masak merah (spicy tomato chicken)

1 h 20min

Coconut lamb curry

2 h

Roast beef with Yorkshires and gravy

3 h 15min

Beef and feta koftas

1 h 30min

Show all

Show all