Weeknight Beefy Stew
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!
- Onion1halved
- Celery stalk3sliced
- Carrot2sliced
- Soda cream scones mix500 g
- Black pepper1 teaspoon
- Garlic clove3
- Extra virgin olive oil30 g
- Chuck steak1.2 kg
- Mushrooms570 g
- Umami paste2 tablespoons
- Beer200 g
- Fish sauce20 g
- Fresh parsleyas needed
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
