Emu Stew (Mark Olive)

Emu Stew (Mark Olive)

5.0 3 ratings

Prep. 10 min

Total 25 min

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...

Pizza pockets

1 h 50 min

Korean Bo ssam (MEATER+®)

29 h 20 min

Slow roasted lamb shoulder and fennel with agrodolce dressing

5 h 15 min

Spiced meatball soup (Bakso)

2 h 25 min

Chinese steamed ribs with garlic sauce

1 h 10 min

Layered chicken meatball stroganoff

40 min

Lamb shanks with risoni and feta

3 h 50 min

Bibimbap (beef rice bowl)

1 h 25 min

Rachel Shanks's Roast beef with Yorkshires and gravy

3 h 15 min

Peking-style duck pancakes

8 h 50 min

Individual chicken wellingtons with mustard tarragon sauce

1 h 35 min

Tingly Korean pork noodle ramyeon

50 min

Show all

Show all