Weeknight Beefy Stew

by

Tenina Holder

Posted June 19, 2020 (Last updated June 13, 2022)

Serves

6

Total Time

1hrs

Calories

949

This originally appeared in Keeping it Simple & has become a family staple It is great with pastry dumplings mash or in a pie. Weeknights done right!

recipe-image
    Ingredients

  • Onion icon
    Onion1halved
  • Celery stalk icon
    Celery stalk3sliced
  • Carrot icon
    Carrot2sliced
  • Soda cream scones mix icon
    Soda cream scones mix500 g
  • Black pepper icon
    Black pepper1 teaspoon
  • Garlic clove icon
    Garlic clove3
  • Extra virgin olive oil icon
    Extra virgin olive oil30 g
  • Chuck steak icon
    Chuck steak1.2 kg
  • Mushrooms icon
    Mushrooms570 g
  • Umami paste icon
    Umami paste2 tablespoons
  • Beer icon
    Beer200 g
  • Fish sauce icon
    Fish sauce20 g
  • Fresh parsley icon
    Fresh parsleyas needed
    Method

  • 1. Add Soda Cream Scones Mix and black pepper to a clean large mixing bowl
  • 2. Make the scone mix according to package instructions
  • 3. Form into balls
  • 4. Line the varoma tray with parchment paper
  • 5. Transfer balls to varoma tray then set aside
  • 6. Add garlic clove, extra virgin olive oil and onion to the TM5 bowl
  • 7. Chop with MC in place 3 sec, speed 6
  • 8. Sauté for 5 min, Varoma, speed 1
  • 9. Then add chuck steak, celery stalk, carrot, mushrooms, umami paste, beer and fish sauce to the TM5 bowl
  • 10. Cook for 30 min, 90°C, reverse speed 1
  • 11. Place Varoma into position
  • 12. Cook for 20 min, 90°C, reverse speed 1
  • 13. Serve in big bowls, with dumplings on top and garnished with snipped parsley

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