Shawarma-Spiced Meat and Roasted Root Stew
A hearty and aromatic stew featuring tender meat seasoned with shawarma spices, slow-simmered with caramelized roasted root vegetables—perfect for cozy dinners or meal prep.
Equipment
- 1 Roasting pan For root vegetables
- 1 Large pot or Dutch oven For simmering the stew
- 1 Knife & board For chopping vegetables
Ingredients
- 3/4 lb bison or ground ground meat of choice* (for vegan substitute 1 can of cooked chickpeas or 8 oz more mushrooms)
- 3 Tbsp olive oil, coconut oil or avocado oil (can reduce to 1 Tbsp if using a higher fat ground meat since emu is quite lean)
- 1 small onion, diced (yellow or sweet onion)
- 8 oz sliced mushrooms
- 3-4 Tbsp Shawarma curry spice mix**
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 1 1/2 -2 tsp sea salt
- 3-4 cups bone broth or homemade chicken stock (or vegetable stock for vegan/vegetarian)
- 1-2 cups broccoli, broken or chopped into small florets
- 3/4 - 1 cup cooked quinoa (or rice. For veggie friendly, can increase to 2 cups or omit for paleo/grain-free)
- 3 cups roasted root veggies (sweet potato, beets, carrots, parsnips - one, two or a combo)***
- 2-3 Tbsp apple cider vinegar
- 1/4 cup chopped fresh parsley + more for garnish
- freshly ground black pepper
- sea salt to taste
Instructions
- If you do not already have roasted root veggies on hand, go ahead and preheat oven to 400F. Toss the following peeled and small diced veggies in 2 Tbsp oil of choice and sea salt and roast for 30 minutes or until tender and lightly browned: 1 sweet potato, 1 beet, 1 carrot and 1 parsnip and set aside.
- In a soup pot or a Dutch oven, heat 2 Tbsp oil over medium-high heat. Add onions and ground meat and saute until meat is no longer pink. (If using chickpeas, do not add quite yet), stirring often and breaking up pieces of meat into crumbles, about 7-8 minutes.
- Add in the remaining 1 Tbsp oil, shawarma spice mix, salt, garlic, mushrooms and zucchini and saute for another 6 minutes or so until mushrooms have released their natural juices.
- Add in broth/stock, broccoli, cooked quinoa (and chickpeas if vegan/vegetarian) and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in cooked root veggies, apple cider vinegar and parsley and let cook for one minute or so. Season with additional salt and pepper to taste, garnish with additional parsley and enjoy!