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...

Show all

Mexican chicken stew

40 min

BBQ chicken pizza

1 h 30 min

Coffee-rubbed beef with fennel salad

3 h 15 min

Moroccan chicken and couscous salad with sweet potato soup

45 min

Rendang ayam nogori (chilli padi chicken rendang)

1 h 15 min

Spinach and chorizo filo pies

45 min

Steak and kidney pudding

3 h 45 min

Peruvian roast chicken with green sauce and avocado salad

25 h 35 min

Peking-style duck pancakes (MEATER+®)

8 h 50 min

Peruvian roast chicken with green sauce and avocado salad (MEATER+®)

10 h 30 min

Pork and gravy with red wine cabbage

1 h 10 min

Meat feast pizza

1 h 30 min

Show all