Ox Cheek Stew

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    384
based on 21 ratings

Ox Cheek Stew is a classic stew for a cold winters evening.

recipe updated Feb 15, 2021

Ingredients

  • Ox cheek icon
    Ox cheek
    500 g (about 2 ¼ cups)
  • Onion icon
    Onion
    150 g (about 1)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Portobello mushroom icon
    Portobello mushroom
    200 g (about 1 ¼)
  • Baby potato icon
    Baby potato
    220 g (about 3 ¾)
  • All purpose flour icon
    All purpose flour
    3 tablespoons (about 24 g)
  • Olive oil icon
    Olive oil
    3 tablespoons (about 45 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Red wine icon
    Red wine
    125 g (about ½ cup)
  • Beef stock icon
    Beef stock
    250 g (about 1 cup)
  • Tomato paste icon
    Tomato paste
    2 tablespoons (about 33 g)
  • Horseradish sauce icon
    Horseradish sauce
    2 teaspoons (about 10 g)
  • Crème fraîche icon
    Crème fraîche
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add ox cheek and all purpose flour to a clean medium bowl
  4. Season to taste
  5. Mix then set aside
  6. Fit stir tool to kCook bowl
  7. Add olive oil to the kCook bowl
  8. Fit kCook bowl to kCook Multi
  9. Attach lid to kCook bowl
  10. Heat with filler cap removed - 140°C, speed 3
  11. Turn direct prep attachment to position 1
  12. Slice onion, celery stalk and portobello mushroom into the kCook bowl with direct prep attachment
  13. Turn direct prep attachment to position 2
  14. Add garlic clove to the kCook bowl
  15. Transfer content of medium bowl to kCook bowl
  16. Cook with filler cap removed - 2 min, 140°C, speed 4
  17. Cook with filler cap removed - 3 min, 140°C, speed 3
  18. Then add salt & pepper and red wine to the kCook bowl
  19. Cook with filler cap fitted - 10 min, 120°C, speed 1
  20. Then add beef stock, tomato paste, horseradish sauce and baby potato to the kCook bowl
  21. Cook with filler cap fitted - 2 hr, 98°C, speed 1
  22. Serve
  23. Garnish with crème fraîche to taste
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