Tuscan Beef Stew

Name: Thermomix recipe: Tuscan Beef Stew
Prep time: 10 min
Cook time: 50 min
Ingredients: 1 Teaspoon black peppercorns; 4 cloves garlic; 2 brown onion peeled and halved; 30 Grams Extra Virgin Olive Oil (EVOO); 2 stalks celery, sliced; 200 Grams carrot, peeled and sliced; 1 Kilo gravy beef, trimmed and cubed into 5cm pieces; 2 Tablespoons cornflour or cornstarch; 120 Grams red wine; 1 x 400g Tin diced tomatoes; 1 Tablespoon Umami Paste; pink salt flakes and pepper to taste; 1 Handful basil or sage leaves to garnish; 1 Batch Cheesy Saged Polenta to serve

Serves 4-6 Prep Time 10 minutes Cook Time 50 minutes Rated:

A Taste of Tuscany: Your New Favourite Stew Recipe Is Here!

When the weather calls for comfort, this hearty Tuscan Beef Stew answers with rich flavour and rustic charm. Slow-cooked until meltingly tender, it's packed with aromatic herbs, vegetables, and that signature Italian depth that makes you feel like you're dining in a countryside villa. Whether you're feeding a hungry crowd or just craving something soul-soothing, this dish brings a little Tuscany to your table with minimal effort.

Serving suggestions:
This stew is perfect on its own, but even better with:

Creamy polenta

Crusty Italian bread (for serious sauce-sopping)

Buttery mashed potatoes

Fresh pappardelle or rigatoni

A crisp green salad with balsamic vinaigrette

A generous glass of Chianti

Get ready to fall in love with this flavourful bowl of Italian cosiness.

Need

1 Teaspoon black peppercorns
4 cloves garlic
2 brown onion peeled and halved
30 Grams Extra Virgin Olive Oil (EVOO) BUY
2 stalks celery, sliced
200 Grams carrot, peeled and sliced
1 Kilo gravy beef, trimmed and cubed into 5cm pieces
2 Tablespoons cornflour or cornstarch
120 Grams red wine
1 x 400g Tin diced tomatoes
1 Tablespoon Umami Paste Recipe
pink salt flakes and pepper to taste BUY
1 Handful basil or sage leaves to garnish
1 Batch Cheesy Saged Polenta to serve Recipe

Do

1: Place peppercorns into Thermomix bowl and mill 5 sec/speed 7. Add garlic, onions, and EVOO into Thermomix bowl & chop 4 sec/speed 5.
2: Scrape down sides of bowl. Add celery and carrot and sauté 5 min/Varoma/Reverse/speed 1.
3: Add beef and flour and sauté 5 min/Varoma/Reverse/speed 2.
4: Add remaining ingredients except basil and cook 40 min/80°C/Reverse/speed 1.
5: Adjust seasoning and place into insulated heating bowl until ready to serve over hot polenta, garnished with basil or sage leaves.
6: It is best to make the polenta when ready to serve as it gets quite solid on standing. So make the stew, keep it hot and then make the polenta. (Unless you have 2 Thermomixes!)

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!