Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: farfallina on September 09, 2010, 03:22:00 pm
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It is adapted from Io e il mio Bimby
I hope you like it ;)
Beef Stew with Green Peas:
Ingredients:
1 onion, quartered (100g)
1 celery stick, roughly chopped (80g)
1 carrot, roughly chopped (100g)
40g extra virgin olive oil
600g beef, cut into 3-3.5cm cubes
Flour (to coat with)
100g white wine
200g canned diced tomatoes (I used fresh tomatoes)
Salt
Red pepper flakes (optional)
300g frozen green peas
Preparation:
* Chop onion, celery and carrot for 5 seconds on Speed 7. Clean down the sides of TM Bowl with spatula
* Add oil and saute for 3 minutes at 100ºC on Speed 1
* Coat meat with flour. Put into TM Bowl and cook for 5 minutes at Varoma Temperature on Reverse/Soft Speed with MC OFF
* Add vine and cook for 5 minutes at Varoma Temperature on Reverse/Soft Speed with MC OFF
* Add tomatoes, salt, red pepper flakes and cook for 20 minutes at 100ºC on Reverse/Soft Speed
* Add green peas and cook for 20 minutes at 100ºC on Reverse/Soft Speed
Photos: http://thermomixtarifdefterim.blogspot.com/2010/08/beef-stew-with-green-peas.html
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These recipes you are posting look fantastic farfallina, my printer is working overtime this morning. This one will be served with mashed potato.
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farfallina, what is the meat like after cooking - is it soft and tender?
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Does the meat break up at all farfallina? My fussy mob won't like it if the meat breaks up too much.
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@judydawn, mashed potato or rice would be great to serve with. Your printer might work some more cos I will post a few more recipes :)
@CreamPuff & cookie, my meat was soft and tender and didn't break at all! This surely depends on the meat you buy from the butcher's. As usual I bought non-fat beef. Depending on the quality of your meat you should cook less or more. I didn't chop very small but mid size cubes around 3-3,5cm.
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what do you call your cut of beef - we may call ours 'chuck 'for a similar cheaper cut? do you think that a lower temp eg. 90 for a slighter longer cooking time might produce a more tender effect for a stew or not at all?
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I usually ask Butcher's for an opinion
I tell him what I want and need so he delivers :) :D
Or I judge by looking if I have to and I get less fat and most tender looking one.
Next week I will go to Butcher's. I ask him which part exactly I get the cut from and I tell you ;)
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Good work farfallina. It is always good to have a reliable butcher. I love this type of simple recipe for dinner. :-* :-* :-*
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Sorry for the delay.
I asked at Butcher's about the meat I bought and I was told that it was thigh cut. Several times I bought also neck cut