Smokey Beef and Mushroom Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 25mins
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- Serves
- 4
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- Calories
- 826
A rich and warming stew, great served with crusty bread.
recipe updated Oct 13, 2021
Ingredients
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- Beef shoulder
- 800 g
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- Pancetta
- 125 g
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- Carrot
- 150 g
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- Shallot
- 150 g
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- All purpose flour
- 30 g
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- Extra virgin olive oil
- 4 tablespoons
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- Red wine
- 300 g
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- Garlic clove
- 2
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- Beef stock
- 450 g
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- Black peppercorns
- 15
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- Fresh thyme
- 3 sprigs
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- Bay leaves
- 1
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- Button mushroom
- 300 g
Tools
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kCook Multi
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Kcook bowl
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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 all purpose 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