Chipolata and Ale Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 713
Serve this meal with mashed potato.
recipe updated Jan 9, 2024
Ingredients
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- Shallot
- 150 g
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- Celery stalk
- 2
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- Red bell pepper
- 1
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- Chorizo
- 200 g
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- Cornflour
- 2 teaspoons
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- Water
- 2 teaspoons
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- Olive oil
- 2 tablespoons
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- Garlic clove
- 2
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- Chipolata sausage
- 8
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- Fresh rosemary
- 2 sprigs
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- Fresh thyme
- 2 sprigs
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- Salt & pepper
- 1 pinch
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- Lima beans
- 400 g
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- Canned chopped tomatoes
- 400 g
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- Tomato paste
- 2 tablespoons
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- Ham stock
- 200 g
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- Fresh parsley
- 1 teaspoon
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- Ale
- 125 g
Tools
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kCook Multi
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Small bowl
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add cornflour and water to a clean small bowl
- Stir with teaspoon until dissolved then set aside
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice shallot, celery stalk and red bell pepper into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove, chipolata sausage, chorizo, fresh rosemary, fresh thyme and salt & pepper to the kCook bowl
- Cook with filler cap removed - 2 min, 180°C, speed 4
- Cook with filler cap removed - 3 min, 180°C, speed 3
- Then add lima beans, canned chopped tomatoes, tomato paste, ham stock, fresh parsley and ale to the kCook bowl
- Cook with filler cap removed - 20 min, 98°C, speed 1
- Transfer content of small bowl to kCook bowl
- Cook with filler cap removed - 4 min, 100°C, speed 2
- Season to taste
- Serve