This warm and filling beef and bean stew-like dish features a special salt from Australia.


  • For beef:

  • 2 Tbsp. olive oil
  • 2 Tbsp. Smoked Spanish Hot Paprika
  • 1 Tbsp. Organic Ground Cumin Seeds
  • 2 tsp. Murray River Salt Flakes
  • 2 cloves garlic, crushed
  • 1 lb. blade or chuck roast, cubed
  • 1 leek, diced
  • 1 cup button mushrooms
  • 2 celery sticks, diced
  • 1 red onion, diced
  • 2 tomatoes, diced
  • 1 Tbsp. Tomato Powder
  • 1 Tbsp. water
  • 2 Tbsp. apple cider vinegar
  • 12 cups low-sodium vegetable or chicken stock
  • 1 bunch basil, chopped
  • 1 bunch parsley, chopped
  • For sweet potato mash:

  • 1 lb. sweet potato, diced
  • 1 (14 oz.) can cannellini beans
  • 2 Tbsp. olive oil
  • 1 tsp. Murray River Salt Flakes


This recipe was adapted from


In a bowl mix, together the meat olive oil, paprika, cumin, and salt. Brown meat in oil and spice mixture in a pan over medium-high heat and set aside. Add leek, garlic and onion to the pan. Saute until lightly brown. Add mushrooms, tomato powder, water, celery, tomatoes, apple cider to the pan. Top with enough stock to cover and simmer until meat is cooked and vegetables are tender. Cook for an hour to hour and a half. Cook sweet potato until cooked and mash with beans, olive oil, and season with salt. Just before serving, fold basil and parsley into the stewed beef.


4 servings

Thanks To

Adapted from

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Savory Spice Shop Ingredients
Paprika, Smoked Spanish, Hot 1 oz bag $2.50
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Salt Flakes, Murray River Gourmet -120g jar $14.55
Tomato Powder 2 floz bottle $4.90



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