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Dad's New Zealand Mince Stew

Dad's New Zealand Mince Stew

Name: Dad's New Zealand Mince Stew
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 servings
Ingredients: 1 tablespoon vegetable oil; 3 large onions, sliced; 2 pounds ground beef; 2 cloves garlic, chopped; 1 cup water; 2 cups ketchup; 1 cup beef stock; 2 tablespoons teriyaki sauce; 3 tablespoons black pepper; 1 tablespoon curry powder; 1 teaspoon garlic powder; 1 tablespoon onion powder; 1 tablespoon all-purpose flour; ½ cup water

Rating: 4.3 stars

44 Ratings
39 Reviews
4 Photos

Hmmmmm... I'm not sure if it's chili, or stew or a shepherds pie without the crust, but there is nothing like it over some toast on a cold night, rich and hearty, just downright yummy if you ask me. We always experiment a little with our ingredients but it always comes out great. I'm thinking of going and making a pot right now, oh and it's even better the days after you make it, just go ahead and microwave some, put it on baked potatoes, roll it up in bread, use it anyway you like.

By Kat

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Recipe Summary

prep:

45 mins

cook:

3 hrs

total:

3 hrs 45 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.

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Step 2

Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
Step 3

Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

Nutrition Facts

Per Serving:

474.3 calories; 21.9 g protein; 25.4 g carbohydrates; 96.5 mg cholesterol; 934.7 mg sodium. Full Nutrition

Reviews (39)

Most helpful positive review

Shelagh Adam

02/11/2004

I have nothing but good things to say about this recipe. This is the best way I've prepared ground beef in a long time; it could very well be the best ever! As suggested in the other reviews I added some corn carrots and frozen peas then created a cheddar-topped sheppard's pie. My brother and I were in heaven; he even got up the next morning and ate the leftovers before I could and this is a guy who won't ever touch leftover ANYTHING! So if you've just found this recipe and are reading this review here's my advice: TRY IT TRY IT TRY IT!!! You'll be amazed!:) Read More

Helpful

(32)

Most helpful critical review

Natasha

04/16/2008

This is a close approximation of what I would consider a typical New Zealand mince stew. But we don't have onion powder here and don't use garlic powder or teriyaki sauce (we use soy sauce). I wonder if it's been Americanised a bit. We usually have peas and carrots in the stew as well. The first day we serve it on toast. The next day it will thicken up a bit so the leftovers become shepherd's pie. It's the traditional food for those on a tight budget. Read More

Helpful

(13)

44 Ratings

5 star values: 24
4 star values: 12
3 star values: 5
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Shelagh Adam

02/11/2004

Helpful

(32)

MILLERSFARM

01/08/2004

I've been using AllRecipes.com for years but this is the first time I've felt compelled to write a review. We LOVED this recipe! Kat's description planted the idea of shepherd's pie in my mind so that's what I used the stew as a base for. I did take some other reviewers' suggestion and reduced the black pepper by 1/3 but that is the only change I made. I didn't simmer quite as long as the recipe calls for the second time. I made the stew in a large cast-iron skillet. When it was nearly done I added a layer of sliced carrots to the top then a thick layer of mashed potatoes to which I mad mixed in a little milk butter garlic powder salt and coarse pepper over that. I baked this in the skillet in the oven at 375 degrees for 30 minutes or so then added some shredded sharp cheddar to the top and baked another 15 minutes. The gravy baked up through the potatoes which were a nice golden brown...it was SOOOO good! My husband hates leftovers but the next day I warmed it up and made some homemade sweet cornbread to go with it and he was very happy. I'm going to make up a big batch to freeze in smaller portions for easy quick dinners after work. I would like to see more family recipes from Kat! Read More

Helpful

(27)

Ewa Lamb

02/04/2004

I made a Sheppard's Pie out of this recipe. I tweaked it by adding some frozen peas and chopped carrots - then covering the meat mixture with garlic smashed potatoes. I adjusted the seasonings and only added 12 tspn of pepper and curry. The result was amazing. Mmm... Read More

Helpful

(25)

JENNYRO

05/02/2005

Made this for my honorary kiwi and we both loved it! After reading the reviews I used less pepper and after accidentally mis-reading the recipe I used a tablespoon of garlic powder (!) and it was still great. I substituted tomato sauce and stewed tomatoes for the ketchup as well. This is a very flavorful soup/stew that was reminicent of a beanless chili maybe. Delicious. Next time I'll double the recipe! Thanks for posting Kat! Read More

Helpful

(17)

KIRSTEN

05/18/2003

This is a really flavorful stew. It is very much like spicy sloppy joes or a sweet chili. My family enjoyed it but we had to eat it with lots of bread or crackers to tame the pepper down! Next time we'll use just 1 Tbsp of pepper and keep everything else the same. Many of the recipes I find published are pretty shy about using spices and I almost always need to add some more oomph -- it's kind of refreshing to find one where I need to back off some! Read More

Helpful

(17)

Elizabeth

01/11/2007

This is absolutely DELICIOUS!!!! I've mixed in noodles or topped with mashed potatoes or served it in bread bowls - absolutely delicious! Friends take one bite and IMMEDIATELY ask for the recipe. (The only thing I've changed is less black pepper - even 1 Tbs of it still gives it a nice kick.) Read More

Helpful

(16)

PAMELLA22

10/07/2004

This is an excellent recipe and can be used many different ways. I did reduce the amount of pepper 2 tsps.and added a small amount of cayenne since so many had suggested using less and 3 T. seemed way to much for the average taste and it was still very spicy. I also used 1/2 T. curry and only one ex-large onion. I didn't have teriyaki so used worchestershire which worked and fixed it as a shepards pie by topping with mashed potatoes and shredded cheddar excellent. Will make many more times and I found it to still be quite spicy even with these changes. Read More

Helpful

(15)

Norcus Dorcus

05/20/2007

Real tasty I think the ketchup is the key BUT does it need to be cooked for so long? Who knows? I cooked it for about half an hour mixed some broccoli sprigs with curly pasta as the pasta was almost cooked and was eating and ENJOYING 45 mins from the start. Luvly grub.:o) Read More

Helpful

(14)

Natasha

04/16/2008

Helpful

(13)

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Nutritional Information

Dad's New Zealand Mince Stew

Servings Per Recipe: 8
Calories: 474.3

% Daily Value *

protein: 44 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 50 %

saturated fat: 63 %

cholesterol: 32 %

vitamin a iu: 13 %

niacin equivalents: 82 %

vitamin b6: 30 %

vitamin c: 27 %

folate: 8 %

calcium: 6 %

iron: 20 %

magnesium: 17 %

potassium: 18 %

sodium: 37 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.