Weeknight Beefy Stew

Name: Thermomix recipe: Weeknight Beefy Stew
Prep time: 10 min
Cook time: 50 min
Ingredients: 1 Batch Easy Soda Cream Scones dough ready to roll; 4 Confit Garlic cloves (or 3 normal cloves); 30 Grams Confit Garlic Oil or EVOO; 1 brown onion, halved; 1.2 Kilo gravy beef, cubed (Chuck steak); 3 stalks celery, sliced (100g); 2 small carrots, sliced (100g); 4-5 medium field mushrooms, sliced; 2 Tablespoons Umami Paste; 200 Grams beer; 20 Grams fish sauce; Handfuls Italian parsley

Make on Drop

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

by Tenina Holder

Nothing says comfort food like a steaming bowl of stew with a yummy homemade dumpling or two to mop up all the juices. Although this takes nearly an hour to cook, you won’t regret the wait when you tuck into it. So many variations … you could practically serve it every night of the week, and they wouldn’t notice it is the same recipe. (I dare you!)

Cook Once Eat Twice:

Omit the dumplings, cook stew, pour into a casserole dish and cover with Mash. Sprinkle with a little grated cheese and cook under a hot grill until cheese is golden.

Omit the dumplings, cook stew, pour into a casserole dish and cover with a layer of Iced Puff Pastry. Slash slits in the top of the pastry, brush with egg wash and cook in a 200°C oven for 30 minutes, or until top is golden and puffed, and stew is bubbling around the edges.

For both of these options, you may need to add a little flour at the beginning to help thicken the stew.

Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Need

1 Batch Easy Soda Cream Scones dough ready to roll Recipe
4 Confit Garlic cloves (or 3 normal cloves) Recipe
30 Grams Confit Garlic Oil or EVOO
1 brown onion, halved
1.2 Kilo gravy beef, cubed (Chuck steak)
3 stalks celery, sliced (100g)
2 small carrots, sliced (100g)
4-5 medium field mushrooms, sliced
2 Tablespoons Umami Paste Recipe
200 Grams beer
20 Grams fish sauce
Handfuls Italian parsley

Do

1: Make the scone dough, adding 1 tsp freshly cracked black pepper to the dough when mixing.
2: Using well-floured hands, form into small balls or dumplings and place directly into paper-lined Varoma tray. Set aside.
3: Without cleaning bowl, place Confit Garlic, Garlic Oil and onion into Thermomix bowl and chop 3 sec/speed 6. Sauté 5 min/Varoma/speed 1.
4: Add remaining ingredients other than parsley and cook 30 min/90°C/Reverse/speed 1.
5: Place Varoma into position and cook 20 min/Varoma/Reverse/speed 1.
6: Serve in big bowls, with dumplings on top and garnished with snipped parsley.
7: Depending on your cut of meat, you can either reduce or add cooking time, but the dumplings still need 20 min/Varoma.