Creamy with a zip of ginger, this stew is hearty and perfect on its own, served with a side of freshly baked bread and butter or generously ladled over rice. This delicious stew kicks off 2021 as the January feature recipe, and is one of 15 exceptional recipes found in the 2021 Milk Calendar.

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PREP20 min
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Cooking1 h 30 min
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Ready in1 h 50 min



  1. Step
    Sprinkle beef with half each of the salt and pepper.
  2. Step
    In a large, deep saucepan, heat oil over medium high heat. Brown beef all over and place on a plate. Reduce heat to medium. Add onion and cook, stirring for 3 minutes. Add ginger, garlic and lemongrass, stirring to coat well. Add broth, remaining salt and pepper and return beef and any juices to the saucepan; bring to a boil.
  3. Step
    Reduce heat to a gentle simmer; cover and cook for 30 minutes. Stir in sweet potatoes; cover and simmer for about 30 minutes or until beef is tender.
  4. Step
    In a small bowl, whisk milk and flour until smooth. Stir into stew along with kale and cook, stirring for about 5 minutes or until thickened and kale is wilted. Remove from heat and ladle into serving bowls.
  5. Step
    In another small bowl, stir together yogurt and cilantro. Dollop on top of stew in each bowl to serve.


Nutritional info per serving:


Calories 460
Protein 42 g
Carbohydrates 37 g
Fat 2 g
Fibre 5 g
Sodium 770 mg
Surgars 11 g
Saturated Fat 6 g
Trans Fat 1 g
Cholesterol  90 mg

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Remove lemongrass pieces before serving.