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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Brazilian-style Beef Stew with Chickpeas & Coriander
Tender British beef simmers in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Crunchy green beans, vibrant spinach, tomatoes and fibre-rich chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing!
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh coriander (use half)
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
- 4 garlic clove
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 unwaxed lime (use half)
- 2 tbsp tomato purée (use half)
- 150g beef strips
- 1 tbsp tempero baiano-style blend (use half) (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 40g creamed coconut (use half)
- 80g green beans (use half)
Nutritional Information
Calories: 708
Protein: 48g
Carbs: 19g
Fat: 40g
Ingredients
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 2 tbsp tomato purée
- 300g beef strips
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh coriander
- 40g baby spinach
- 1 unwaxed lime
- 40g creamed coconut
- 4 garlic clove
- 110g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
- 80g green beans
Nutritional Information
Calories: 662
Protein: 45g
Carbs: 17g
Fat: 38g
Brazilian-style Beef Stew with Chickpeas & Coriander
Tender British beef simmers in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Crunchy green beans, vibrant spinach, tomatoes and fibre-rich chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a measuring jug, a sieve & a large frying pan
Prep time
- Halve the tomatoes. Trim the green beans and cut into thirds. Roughly chop the coriander. Finely chop or crush garlic. Drain and rinse the chickpeas. Quarter the lime. Rinse the spinach
- Dissolve the creamed coconut and stock powder in the jug with 200ml boiling water (100ml for 1 person)
Build the dish
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the beef and green beans and cook for 3 mins, until golden brown. Season with salt and pepper
- Add the tomatoes, garlic, tomato puree, tempero baiano spice and chickpeas. Cook for 1 min
Simmer simmer
- Add the stock mixture to the pan, bring to a boil and simmer for 8 mins, until the beef is cooked through and the sauce has thickened
- Add the spinach and simmer for 1-2 mins, until wilted. Add a splash of water if it gets too dry
Finish & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Stir half the coriander into the stew and squeeze in the juice from half the lime. Season with salt and pepper
- Share the beef stew between bowls. Garnish with the remaining lime wedges and scatter over the remaining coriander
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