Weeknight Beefy Stew
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 0mins
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- Serves
- 6
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- Calories
- 941
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!
Inspired by: https://tenina.com/recipes/weeknight-beefy-stewrecipe updated 12 Jan 2022
Ingredients
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- Onion
- 1
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- Celery stalk
- 3
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- Carrot
- 2
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- Soda cream scones mix
- 500 g
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- Black pepper
- 1 teaspoon
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- Garlic clove
- 3
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- Extra virgin olive oil
- 30 g
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- Chuck steak
- 1.2 kg
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- Mushrooms
- 570 g
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- Umami paste
- 2 tablespoons
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- Beer
- 200 g
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- Fish sauce
- 20 g
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- Fresh parsley
- as needed
Tools
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Parchment paper
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TM5
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Large mixing bowl
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Varoma tray - tm5
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Tm5 bowl
Step preview
- Add Soda Cream Scones Mix and black pepper to a clean large mixing bowl
- Make the scone mix according to package instructions
- Form into balls
- Line the varoma tray with parchment paper
- Transfer balls to varoma tray then set aside
- Add garlic clove, extra virgin olive oil and onion to the TM5 bowl
- Chop with MC in place 3 sec, speed 6
- Sauté for 5 min, Varoma, speed 1
- Then add chuck steak, celery stalk, carrot, mushrooms, umami paste, beer and fish sauce to the TM5 bowl
- Cook for 30 min, 90°C, reverse speed 1
- Place Varoma into position
- Cook for 20 min, 90°C, reverse speed 1
- Serve in big bowls, with dumplings on top and garnished with snipped parsley