Smokey Beef and Mushroom Stew

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recipe by Kenwood

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
  • Calories icon
based on 33 ratings

A rich and warming stew, great served with crusty bread.

recipe updated 13 Oct 2021


  • Beef shoulder icon
    Beef shoulder
    800 g
  • Pancetta icon
    125 g
  • Carrot icon
    150 g
  • Shallot icon
    150 g
  • Plain flour icon
    Plain flour
    30 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tablespoons
  • Red wine icon
    Red wine
    300 g
  • Garlic clove icon
    Garlic clove
  • Beef stock icon
    Beef stock
    450 g
  • Black peppercorns icon
    Black peppercorns
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Bay leaves icon
    Bay leaves
  • Button mushroom icon
    Button mushroom
    300 g


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Large mixing bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add beef shoulder and plain flour to a clean large mixing bowl
  4. Coat then set aside
  5. Fit stir tool to kCook bowl
  6. Add extra virgin olive oil to the kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Attach lid to kCook bowl
  9. Heat with filler cap removed - 120°C, speed 3
  10. Transfer beef to kCook bowl
  11. Add pancetta to the kCook bowl
  12. Cook with filler cap removed - 3 min, 120°C, speed 2
  13. Then add red wine to the kCook bowl
  14. Cook with filler cap removed - 2 min, 98°C, speed 2
  15. Turn direct prep attachment to position 1
  16. Slice carrot and shallot into the kCook bowl with direct prep attachment
  17. Turn direct prep attachment to position 2
  18. Add garlic clove and beef stock to the kCook bowl
  19. Cook with filler cap removed - 10 min, 120°C, speed 1
  20. Then add black peppercorns, fresh thyme, bay leaves and button mushroom to the kCook bowl
  21. Season
  22. Cook with filler cap fitted - 2 hr, 98°C, speed 1
  23. Serve
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