Beef And Potato Stew

Add to My Bookmark (0)
ClosePlease loginn

No account yet? Register

AuthorLe-ThermiqueCategoryDifficultyIntermediate

Yields3 Servings
Prep Time10 minsCook Time1 hr 14 minsTotal Time1 hr 24 mins

INGREDIENTS :
(A) Marinate Beef
 2 kg beef, chuck or rump, cubed
 1 tsp salt
 ½ tsp freshly ground black pepper
(B)
 1 ½ tbsp olive oil
 1 medium yellow onions
 3 cloves garlic
 1 tbsp balsamic vinegar
 ½ tbsp tomato paste
 17 g all-purpose flour
 240 ml red wine (omit for halal)
 240 ml beef broth
 240 ml water
 ½ bay leaf
 ¼ tsp dried thyme
 ½ tsp sugar
 2 large carrots, peeled and cut into 2.5cm
 227 g potatoes
Garnish
 fresh parsley, chopped

PREPARATIONS :
1

Marinate
- Marinate beef with salt and pepper.

COOKING METHODS :
2

- Add in oil and marinated beef into mixing jar to saute.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C

- This step is a bit time-consuming but browning the meat adds depth and dimension to the stew.
- Note: It’s important not to crowd the mixing jar. If you try to brown all the meat at once, it will steam instead of sear and you won’t get all that lovely color and flavor.

3

- Transfer out the meat and set asides.
- Add in onions, garlic, and balsamic vinegar into mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C

4

- Add tomato paste and continue cook.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

5

- Add the meat back into the mixing jar and sprinkle with the flour.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

6

- Add the wine, broth, water, thyme, bay leaves, and sugar into mixing jar to boil.
Settings: Timer: 30 Minutes / Speed 1 / Temperature: 100°C

7

- Add the carrots and potatoes.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C

8

- Continue cooking for 30 Minutes , or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

9

- Transfer to serving plate and serve with white rice.

Nutrition Facts

Servings 3


Amount Per Serving
Calories 428
% Daily Value *
Total Fat 18.6g29%
Saturated Fat 5g25%
Cholesterol 59mg20%
Sodium 1146mg48%
Potassium 941mg27%
Total Carbohydrate 28.7g10%
Dietary Fiber 4.3g18%
Sugars 6.1g
Protein 22.1g45%

Calcium 5%
Iron 21%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
(A) Marinate Beef
 2 kg beef, chuck or rump, cubed
 1 tsp salt
 ½ tsp freshly ground black pepper
(B)
 1 ½ tbsp olive oil
 1 medium yellow onions
 3 cloves garlic
 1 tbsp balsamic vinegar
 ½ tbsp tomato paste
 17 g all-purpose flour
 240 ml red wine (omit for halal)
 240 ml beef broth
 240 ml water
 ½ bay leaf
 ¼ tsp dried thyme
 ½ tsp sugar
 2 large carrots, peeled and cut into 2.5cm
 227 g potatoes
Garnish
 fresh parsley, chopped

Directions

PREPARATIONS :
1

Marinate
- Marinate beef with salt and pepper.

COOKING METHODS :
2

- Add in oil and marinated beef into mixing jar to saute.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C

- This step is a bit time-consuming but browning the meat adds depth and dimension to the stew.
- Note: It’s important not to crowd the mixing jar. If you try to brown all the meat at once, it will steam instead of sear and you won’t get all that lovely color and flavor.

3

- Transfer out the meat and set asides.
- Add in onions, garlic, and balsamic vinegar into mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C

4

- Add tomato paste and continue cook.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

5

- Add the meat back into the mixing jar and sprinkle with the flour.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

6

- Add the wine, broth, water, thyme, bay leaves, and sugar into mixing jar to boil.
Settings: Timer: 30 Minutes / Speed 1 / Temperature: 100°C

7

- Add the carrots and potatoes.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C

8

- Continue cooking for 30 Minutes , or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

9

- Transfer to serving plate and serve with white rice.

Beef And Potato Stew

Leave A Comment

Your email address will not be published. Required fields are marked *