Hearty Beef Stew with Red Wine

Name: Hearty Beef Stew with Red Wine
Prep time: 45 min
Cook time: 465 min
Total time: 510 min
Yield: 6 Portionen
Ingredients: 3 tbsp vegetable oil; 1.5 kg stewing or braising steak; 2 piece large onions; 2 piece carrots; 2 piece celery stalks; 2 piece bay leaves; 2 piece thyme sprigs; 3 tbsp plain flour; 750 ml red wine; 1 cube beef stock cube; 1 tsp caster sugar; 2 tbsp tomato purée; 100 g unsmoked bacon lardons; 6 piece small shallots; 300 g closed cup mushrooms

Casserole

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Cook Time

8 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Hearty Beef Stew with Red Wine is ready in 8 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty beef stew, simmered in rich red wine, is a perfect comfort food for chilly evenings. I've been making this recipe for years, and it's always a hit! The beef becomes incredibly tender, and the vegetables soak up all the delicious flavors of the wine and herbs. It's ideal for a festive occasion or a cozy family dinner. Serve it with creamy mashed potatoes for a truly satisfying meal. This stew is also great for meal prepping; it tastes even better the next day!

Ingredients (15 ingredients)

3 tbsp vegetable oil
1.5 kg stewing or braising steak
2 piece large onions
2 piece carrots
2 piece celery stalks
2 piece bay leaves
2 piece thyme sprigs
3 tbsp plain flour
750 ml red wine
1 cube beef stock cube
1 tsp caster sugar
2 tbsp tomato purée
100 g unsmoked bacon lardons
6 piece small shallots
300 g closed cup mushrooms

Preparation (8 steps)

Prepare the meat

Season the 1 ½kg stewing or braising steak with salt and pepper. Heat 2 tbsp of the vegetable oil in a large frying pan over medium-high heat. Fry the meat in batches for 3-4 mins until browned all over. Transfer the browned meat to a plate and set aside.

Chop onions, carrots and celery

Thermomix® Setting

5 sec/Speed 5

Add 2 large onions, 2 carrots and 2 celery stalks into the mixing bowl and chop for 5 Sec./Stufe 5.

Sauté vegetables

Thermomix® Setting

5-10 min/248°F/Speed 1 120

Add the chopped vegetables and fry for 5-10 mins until soft with the remaining 1 tbsp vegetable oil at 120°C/Stufe 1.

300

Add herbs and flour

Thermomix® Setting

2 min/248°F/Speed 1 120

Add 2 bay leaves, 2 thyme sprigs and 3 tbsp plain flour and cook for another 2 mins at 120°C/Stufe 1.

120

Prepare the sauce

Pour a splash of the red wine into a bowl, then add 1 beef stock cube, 1 tsp caster sugar and 2 tbsp tomato purée and mix to form a paste. Scrape the paste into the mixing bowl and pour in the remaining 750ml bottle red wine.

Simmer the stew

Thermomix® Setting

360-480 min/212°F/Speed 1/Linkslauf 100 Reverse

Add the browned beef to the mixing bowl, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape at 100°C/Stufe 1/Linkslauf.

21600

Prepare bacon, shallots and mushrooms

About 35 mins before serving, heat the remaining oil in a pan. Fry the 100g unsmoked bacon lardons, 6 small shallots and 300g closed cup mushrooms for 5-8 mins until caramelised and the veg is starting to soften. Then add to the mixing bowl.

Final simmer

Thermomix® Setting

30 min/212°F/Speed 1/Linkslauf 100 Reverse

Simmer the stew gently on high for 30 mins at 100°C/Stufe 1/Linkslauf. If you want a thicker gravy, use the reduce function or leave the stew uncovered.

1800