Beef and Vegetable Stew (Version 2)
An updated version of my beef and vegetable stew for the Thermomix with a thicker sauce and a 'beefier' taste.
Ingredients
- 2 red onions (~400g) peeled and quartered
- 2 cloves garlic peeled
- 1/2 bunch parsley separate leaves and stems, roughly chop leaves and cut stems into 4cm pieces
- 20 g olive oil
- 600 g chuck steak cut into 3-4 cm pieces
- 20 g self-raising or plain (all purpose) flour
- 1 bay leaf
- 1 tsp dried thyme leaves
- 20 g tomato paste with no added salt
- 20 g Thermomix vegetable stock concentrate
- 20 g Worcestershire sauce
- 40 g red wine vinegar
- 250 mL beef stock
- 2 carrots peeled and cut into 2cm pieces
- Salt and pepper to season
- 8 mushrooms quartered
- 200 g green beans trimmed and cut into 3-4cm pieces
Instructions
- Put onions, garlic and parsley stems into the Thermomix bowl and chop with the measuring cup (MC) on for 8 seconds | Speed 5
- Scrape down the sides of the bowl, add oil and sauté with the MC off for 5 minutes | Varoma | Speed 1
- Add steak, flour, salt and pepper to the Thermomix bowl and cook with the MC off for 5 minutes | Varoma | Reverse | Speed soft
- Add bay leaf, thyme, tomato paste, stock concentrate, Worcestershire sauce and vinegar to the Thermomix
- Add stock and 50g of water and cook for 10 minutes | Varoma | Reverse | Speed soft with the Thermomix basket sitting on top of the lid
- Add carrots and cook for a further 40 minutes | 100C | Reverse | Speed soft with the Thermomix basket sitting on top of the lid
- Taste and season with salt and pepper as needed
- Add mushrooms and beans, stir to combine, and cook for 10 minutes | Varoma | Reverse | Speed soft with the Thermomix basket sitting on top of the lid
- Remove bay leaf, serve and garnish with parsley leaves