Rustic Beef Stew

Rustic Beef Stew

Main course

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Cook Time

3 h 30 min

Servings

4

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Rustic Beef Stew is ready in 3 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rustic beef stew is a heart-warming dish, perfect for cold autumn and winter evenings. The tender meat, slowly cooked in red wine and broth, melts in your mouth, while the potatoes and carrots add sweetness and texture. I often prepare it when I have guests for dinner, because it can be prepared in advance and the aroma that is released during cooking is simply irresistible! A true comfort food, rich in flavor and tradition, ideal to serve with steaming polenta or homemade bread to collect the delicious sauce. A tip? Add a pinch of chili pepper for an extra touch!

Ingredients (15 ingredients)

  • 1 kg beef meat suitable for stewing
  • 30 g flour
  • 200 g potatoes
  • 80 g carrots
  • 60 g celery ribs
  • 50 g onions
  • 30 g tomato paste
  • 1 l red wine
  • 1.5 l beef broth
  • 1 q.b. bay leaf
  • 1 q.b. rosemary
  • 1 q.b. sage
  • 1 q.b. olive oil
  • 1 q.b. fine salt
  • 1 q.b. pepper

Preparation (12 steps)

1

Preparation of the carrots

Thermomix® Setting
3 Sec./Speed 5

Peel the carrots and cut them into coarse pieces. Put the carrots in the bowl.

3
2

Preparation of celery and onion

Thermomix® Setting
3 Sec./Speed 5

Remove the ends of the celery and cut it into chunks. Add the celery and onion to the bowl.

3
3

Sauté the vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add the olive oil to the bowl and sauté the vegetables.

180
4

Meat preparation

Cut the meat into evenly sized chunks and flour it in a bowl, mixing with your hands to distribute the flour evenly.

5

Brown the meat (outside the Thermomix)

In a pan, heat a generous drizzle of oil and sauté the floured meat over high heat for about 5 minutes. When it is well browned, transfer the meat to a bowl.

6

Adding the meat and concentrate

Thermomix® Setting
3 min/212°F/Speed 1 100 Reverse

Transfer the browned meat to the bowl with the sautéed vegetables. Add the tomato paste, pepper and red wine.

180
7

Initial cooking

Thermomix® Setting
30 min/212°F/Speed 1 100 Reverse

Add a little beef broth. Let it cook without a lid for about 30 minutes, until the alcoholic part of the wine has evaporated.

1800
8

Slow cooking with broth

Thermomix® Setting
90 min/203°F/Speed 1 95 Reverse

Pour in more broth, mix, cover with the lid and let it cook over low heat for about 1 hour and a half, adding more broth if necessary.

5400
9

Adding aromatic herbs

Thermomix® Setting
60 min/203°F/Speed 1 95 Reverse

Add the aromatic bouquet with rosemary, sage and bay leaf and more broth only if necessary. Cook for another 1 hour.

3600
10

Preparation of the potatoes

In the meantime, peel the potatoes and cut them into cubes.

11

Final cooking with potatoes

Thermomix® Setting
35 min/203°F/Speed 1 95 Reverse

Add the potatoes to the stew, add salt and mix. Cover with the lid and let it cook for about 30-40 minutes, until they are soft.

2100
12

Serve

Serve the stew hot, with plenty of sauce and a few sprigs of fresh rosemary.

Finished cooking? Great! 🎉

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Created by

Francesca Ricci

Francesca Ricci

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Tags

#Meat #Italian #Mediterranean #Substantial #Hot #Rich in protein

Allergens

  • Celery
  • Sulphur dioxide and sulphites
  • Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut

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