Here’s a new version of the beef and vegetable stew with less tomato and a thicker sauce. I’ve also added a few more flavourings with parsley, thyme, Worcestershire sauce and red wine vinegar. It’s a filling meal on its own or you can add a starch like mashed sweet potato, whole wheat pasta or polenta.
Serves 4
Ingredients
2 red onions (~400g), peeled and quartered
2 cloves garlic, peeled
1/2 bunch parsley, separate leaves and stems, roughly chop leaves and cut stems into 4cm pieces
20g olive oil
600g chuck steak, cut into 3-4 cm pieces
20g self-raising (all purpose) flour
1 bay leaf
1 tsp dried thyme leaves
20g tomato paste with no added salt
20g Thermomix vegetable stock concentrate
20g Worcestershire sauce
40g red wine vinegar
250mL beef stock
2 carrots, peeled and cut into 2cm pieces
Salt and pepper, to season
8 mushrooms, quartered
200g green beans, trimmed and cut into 3-4cm pieces
Instructions
1. Put onions, garlic and parsley stems into the Thermomix bowl and chop with the measuring cup (MC) on for 8 seconds/Speed 5
2. Scrape down the sides of the bowl, add oil and sauté with the MC off for 5 minutes/Varoma/Speed 1
3. Add steak, flour, salt and pepper to the Thermomix bowl and cook with the MC off for 5 minutes/Varoma/Reverse/Speed soft
4. Add bay leaf, thyme, tomato paste, stock concentrate, Worcestershire sauce and vinegar to the Thermomix
5. Add stock and 50g of water and cook for 10 minutes/Varoma/Reverse/Speed soft with the Thermomix basket sitting on top of the lid
6. Add carrots and cook for a further 40 minutes/100C/Reverse/Speed soft with the Thermomix basket sitting on top of the lid
7. Taste and season with salt and pepper as needed
8. Add mushrooms and beans, stir to combine, and cook for 10 minutes/Varoma/Reverse/Speed soft with the Thermomix basket sitting on top of the lid
9. Remove bay leaf, serve and garnish with parsley leaves
