Guinness Stout Beef Stew

I was wondering about Guinness Stout Beef Stew. I've tried recently! It really is delicious!

I used riv_mom's recipe from Forum Thermomix with a few modifications

IMPORTANT ! : Cooking time given here is all indicative because it may differ due to quality and the type of the meat you are using. I bought non-fat and tender beef meat from butcher's. I cooked 60 minutes, however it would have been enough even 15 minutes less. As you know tender meat requires shorter cooking time, otherwise it may take longer

2 celery sticks, roughly chopped (120g)
1 carrot, roughly chopped (120g)
1 onion, quartered (90g)
500g beef, cut into cubes
50g flour
20g extra virgin olive oil
200g common mushrooms, sliced
400g canned diced tomatoes
270g Guinness Stout Beer
50g Thermomix vegetable or meat stock
100g water
2 bay leaves
8-10 dried prunes
Salt, black pepper

Potato Salad:
10g parsley leaves
500g potatoes, cut into small pieces (they'd be easier to steam)
Extra virgin olive oil, salt, vinegar.... etc up to taste

  • Chop parsley for 5 seconds on Speed 7 and set aside

  • Chop celery and carrots for 3 seconds on Speed 4-5 and set aside
  • Chop onion for 4 seconds on Speed 7
  • Add beef, flour and oil. Saute for 3 minutes at 100ºC on Reverse/Speed 1
  • Add chopped celery, carrots, tomatoes, beer, bay leaves, Thermomix stock and water
  • Cook for 60 minutes at 100ºC on Reverse/Speed 1 (As I said before, cooking time may differ from 30 to 60 minutes depending on the tenderness of the meat)

  • Put potatoes in Varoma Bowl and after 10 minutes from when you start cooking meat, place Varoma Bowl on TM31 and steam potatoes. (Check if they are cooked enough after 25-30 minutes passed and finish or continue to cook accordingly)
  • Get potatoes in a bowl. Add chopped parsley, extra virgin olive oil, salt, vinegar (optional) and mix

  • When there are 20 minutes left to finish cooking, add also chopped prunes into the stew. Add black pepper and salt if needed. (I didn't add any extra salt because TM veggie stock contains enough salt for me) Continue to cook for the last 20 minutes

  • Serve into the plates with potato salad

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