Smokey Beef and Mushroom Stew
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 2hrs 25mins
-
- Serves
- 4
-
- Calories
- 826
A rich and warming stew, great served with crusty bread.
recipe updated 13 Oct. 2021
Ingredients
-
- Beef shoulder
- 800 g
-
- Pancetta
- 125 g
-
- Carrot
- 150 g
-
- Shallot
- 150 g
-
- Plain flour
- 30 g
-
- Extra virgin olive oil
- 4 tablespoons
-
- Red wine
- 300 g
-
- Garlic clove
- 2
-
- Beef stock
- 450 g
-
- Black peppercorns
- 15
-
- Fresh thyme
- 3 sprigs
-
- Bay leaves
- 1
-
- Button mushroom
- 300 g
Tools
-
kCook Multi
-
Kcook bowl
-
Large mixing bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add beef shoulder and plain flour to a clean large mixing bowl
- Coat then set aside
- Fit stir tool to kCook bowl
- Add extra virgin olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Transfer beef to kCook bowl
- Add pancetta to the kCook bowl
- Cook with filler cap removed - 3 min, 120°C, speed 2
- Then add red wine to the kCook bowl
- Cook with filler cap removed - 2 min, 98°C, speed 2
- Turn direct prep attachment to position 1
- Slice carrot and shallot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove and beef stock to the kCook bowl
- Cook with filler cap removed - 10 min, 120°C, speed 1
- Then add black peppercorns, fresh thyme, bay leaves and button mushroom to the kCook bowl
- Season
- Cook with filler cap fitted - 2 hr, 98°C, speed 1
- Serve