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Beef and Vegetable Stew

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When I think of a beef stew, there is tender meat, vegetables and a gravy.  I remember having an “aha” moment when I realised that tomatoes are the key to a “beefy” flavoured gravy in a stew.    

Stews can be cooked in a number of ways – on the stove, in the oven, in a slow cooker, pressure cooker – and in the Thermomix.  Depending on the cut of meat you use, one appliance may be better than another.   

I made this recipe for the Thermomix using a more tender cut of meat for a quick and easy meal.  There’s also lots of vegetables and the best part is that the Thermomix does all the work for me!   

[Version 2 can now be found here!]

Beef and Vegetable Stew

Course Main Course
Servings 4 serves

Ingredients
  

  • 1 large onion peeled and quartered
  • 2 cloves garlic peeled
  • 20 g olive oil
  • 600 g rump steak cut into 3 cm pieces
  • 20 g self-raising or plain (all purpose) flour
  • Salt and pepper to season
  • 400 g can diced tomatoes
  • 250 g beef stock
  • 2 carrots peeled and cut into 2 cm pieces
  • 300 g green beans trimmed and cut into 2 cm pieces
  • 12 button mushrooms halved

Instructions
 

  • Put onion and garlic in the Thermomix and chop with the measuring cup (MC) on for 3 seconds | Speed 5
  • Scrape down the sides of the bowl, add oil (20g) and sauté with the MC off for 2 minutes | 100C | Speed 1
  • Add steak, flour (20g), salt and pepper and cook for 5 minutes | Varoma | Reverse | Speed soft
  • Add tomatoes, stock (250g) and carrots, stir with the spatula to combine and cook with the MC on for 15 minutes | 100C | Reverse | Speed soft
  • Add green beans and mushrooms, stir with the spatula to combine and cook with the MC half off for 10 minutes | 100C | Reverse | Speed soft
Keyword Beef, Stew, Thermomix

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Serving Suggestions

1. Eat this stew on its own or serve with mashed potato, polenta or pasta.

 

Variations

If you prefer your stew with less tomato flavour, check out Version 2 of this recipe.

[Last updated: November 3, 2013]

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