Name of Recipe: Beef DianeNumber of People: 4Ingredients:1 kg stewing beef or chuck steak
1 tbs EVOO
4 cloves garlic
1 medium onion peeled and quartered
425g tin chopped or crushed tomatoes
125 gm beef stock
30g Worcestershire sauce
125g cream
2 tbs coarsely chopped fresh parsley plus extra for garnish
15 g brandy
Preparation:1 Cut beef into 3 cm pieces place half beef and EVOO in
saute veroma 5 minutes
speed 1, set aside when done and saute remainder of beef, set aside.
2 Add garlic and onion to
chop 2 sec speed 7 then add splash EVOO saute veroma 3 min speed 1
3 Add beef, tomatoes stock and sauce cook 100 60 min
speed 1
4 Add remaining ingredients, simmer a further 5 minute MC out 100
speed 1
Photos:Tips/Hints:Serve with pasta and sprinkled with extra chopped parsley, if desired.
Even using reverse the meat breaks down a bit so it is better to cut the meat larger than smaller. I drained any water accumulated in the bowl at the end of each batch of meat.
members' commentsRogizoja - Cook your meat with the butterfly in place - stops the meat getting under the blades and so reduces break-up.
JD - I sort of did half of the recipe but not exactly. Used 350 g beef, a full can of tomatoes but no liquid beef stock, only beef stock powder and half of everything else. As I expected, it was quite runny so I thickened it with 4 tspns cornflour at the end. It was still too runny to serve with what I had intended (mashed potatoes) so I added 200 g cooked frozen pasta which had the desired effect of thickening it up. I also used the butterfly as Rogizoja suggested, it kept the meat a perfect cube shaped. Enjoyed your recipe Dashingden.
Hally - its lovely. My meat chunks were about 4 cms, cut by butcher, so just left & I used the butterfly. Perfect chunks still. Served on a bed of spaghetti, on the side carrots & broccolini. 600g was enough for the 3 of us, no leftovers which I am always happy about.
I have also made this today wth 500g meat as that was all I had. Added zucchini & carrot, approx 400g. Cooked meat for 30 mins, then added carrot, cooked for 20 min then added zucchini cooked for 5 mins then added rest of ingredients & cooked per recipe. Perfect.
RoxyS - this was much enjoyed. Did slip with the worcestershire sauce so a little spicier than it should have been but will definitely make it again. Thank you.
Cookie - We loved this. I made a couple of changes to suit the 3 of us. I did a half quantity but when it came to the tomatoes I didn't want half a tin sitting round so I left the stock out and used all the tomatoes. But I did put some vegie stock paste in for flavour. Great recipe.
KerrynN - This was delicious! The whole family gave this a 10/10! We had no brandy and I didn't replace it with anything. I had no beef stock so just used 2 tbls vegie stock, kept the juice from the meat and then later accidentally added 160g cream. I hadn't read the suggestion to use the butterfly in time but the meat stayed in shape and it was fantastically tender. This will most definitely be on our regulars list!
thermo 18 - This is the second time I have made this dish, so lovely thank you dashingden.
snappy - I made this dish and I found the sauce was really runny. I added a few tablespoons of flour in the bowl in the end and cooked for another 5 mins hoping to thicken it up but it was still really soupy. Taste wise it was ok but it was just the wrong consistency - I also used the TMX vegetable stock but no additional water, so I even cut down on the liquids.
charlieboy - I made this tonight. So good, thanks!
