Beef and Vegetable Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 5hrs 0mins
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- Serves
- 8
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- Calories
- 584
A traditional slow cooked beef dish with winter root vegetables and herbs, traditionally served with suet dumplings on top - we recommend using our recipe for Herb dumplings. This casserole can also be frozen in portions.
recipe updated Sep 4, 2024
Ingredients
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- Beef
- 1 kg
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- Unsalted butter
- 20 g
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- Onion
- 300 g
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- Carrot
- 350 g
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- Leek
- 240 g
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- Rutabaga
- 450 g
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- Parsnip
- 240 g
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- All purpose flour
- 150 g
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- Black pepper
- 2 teaspoons
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- Salt
- 1 teaspoon
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- Vegetable oil
- 20 g
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- Vegetable oil
- 1 tablespoon
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- Salt & pepper
- 2 teaspoons
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- Water
- 40 g
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- Tomato paste
- 2 tablespoons
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- Red wine
- 300 g
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- Bay leaves
- 2
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- Mixed dried herbs
- 3 teaspoons
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- Celery salt
- 1 teaspoon
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- Fresh thyme
- 6 sprigs
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- Beef stock
- 900 g
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- Yeast extract
- 2 teaspoons
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- Worcestershire sauce
- 2 tablespoons
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- Cornflour
- 3 tablespoons
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- Water
- 2 tablespoons
Tools
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Cooking Chef XL
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Bowl - large
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Cooking chef xl bowl
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Medium bowl
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Small bowl
Step preview
- Add flour, 2 tsp of black pepper, 1 tsp of salt and beef into a large bowl
- Mix gently until combined
- Add the beef in the bowl
- Mix until well coated and set aside
- Attach the Stir Tool
- Add vegetable oil and unsalted butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with the splashguard until melted - 2 min, 120°C, Speed OFF
- Transfer one third of beef to Cooking Chef XL Bowl
- Cook until browned - 6 min, 160°C, Intermittent speed 2
- Transfer the cooked beef to a large bowl
- Transfer another third of beef to Cooking Chef XL Bowl
- Cook until browned - 6 min, 160°C, Intermittent speed 2
- Transfer the cooked beef to the large bowl
- Transfer the last third of beef to Cooking Chef XL Bowl
- Cook until browned - 6 min, 160°C, Intermittent speed 2
- Transfer the cooked beef to the large bowl
- Add vegetable oil to the Cooking Chef XL Bowl
- Heat until hot - 2 min, 180°C, Speed OFF
- Then add onion, carrot, leek, salt & pepper, water and tomato paste to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 12 min, 180°C, Stir 2
- Then add the red wine, bay leaves, dried herb mix, fresh thyme and celery salt to the Cooking Chef XL bowl
- Cook with splashguard fitted - 10 min, 180°C, Speed OFF
- Return the browned beef into the Cooking Chef XL bowl
- Add beef stock, yeast extract, Worcestershire sauce, swede and parsnip to the Cooking Chef XL bowl
- Cook with splashguard fitted - 6 min, 180°C, Stir 1
- Cook with the splashguard on until the vegetables are tender - 3 h 20 min, 100°C, Speed OFF
- Add cornflour and water to a clean small bowl
- Stir until combined
- Transfer cornflour mixture to Cooking Chef XL Bowl
- Cook until the sauce has thickened – 2 minutes, 105ºC, speed Stir 1
- Remove the bay leaves and the thyme stalks from the bowl
- If you want to add dumplings, remove the stirring tool
- Add the dumplings in the Cooking Chef bowl
- Remove the Stir Tool
- Cook until tender – 25 minutes, 100ºC, speed Off
- Serve