A hearty dish full of tender meat and distinct ale flavor, this beef stew is a perfect meal for cold days. Chop and cook your ingredients in the same pot by following the guided recipe from Multo™ by CookingPal® and enjoy this stew in many different ways. The delectable aromas and flavors of this recipe will leave you feeling nostalgic, warm, cozy, and satisfied.
Take advantage of the different speeds of Multo™ to chop the parsley and onions into small pieces. There is even a TURBO function that moves the blade at its highest speed, turning things like nuts into a fine powder within seconds.
Another function of Multo™ is its heating elements that let you cook ingredients in the mixing bowl. Use this capability to sauté the stew ingredients until they become soft.
Multo™ can cook items for up to 99 minutes, allowing you to slowly cook your meat for optimal flavor and texture.
Add finishing ingredients to season the stew to your preferred taste and dig in!
Savory, rich bacon and beef pair perfectly with ale that creates a complex flavor. A one-pot meal that's enough to serve your whole family.
1/2 BUNCH flat leaf parsley
8.5 OZ / 240 G onion
7 OZ / 200 G bacon
2 TBSP butter
42.25 OZ / 1200 G braising steak
2 TBSP flour
10 OZ / 300 ML brown ale
1/2 TSP pepper
2 TSP dried marjoram
2 EA bay leaves
2 TSP sugar
2 TBSP red wine vinegar
2 TBSP olive oil
Wash the parsley and shake dry. Remove the leaves from the stalks and put in the mixing bowl. Chop for 8 seconds / speed 6.
Decant and put aside. Rinse out the mixing bowl.
Peel the onions, cut into quarters, put into the mixing bowl and chop with the turbo button / 2 seconds. Repeat chopping with the turbo button / 2 seconds.
Use the spatula to scrape down.
Dice the bacon finely, put into the mixing bowl with butter and remove measuring cup, sauté for 4 minutes.
Cut the meat into finish dice 2.5 cm long and coat lightly in flour.
Divide the meat into three portions and put one portion into mixing bowl with the sautéed onions and bacon. Roast for 5 minutes, then decant and put aside.
Add 1 tbsp of olive oil and roast the second batch of meat for 5 minutes.
Add 1 tbsp of olive oil and roast the remaining meat for 5 minutes.
Take the meat that has been put aside and put it back in the mixing bowl. Add the beer together with some of the pepper, marjoram and the bay leaves. Cook for 60 minutes / 195°F|90 °C/ speed 1 / Reverse.
Remove the measuring cup and cook again for 60 minutes / 203°F|90 °C/ speed 1 / Reverse. Push everything down with the spatula.
Finally, stir in the parsley, add the sugar and vinegar, and, with the measuring beaker in place, simmer with the reverse button/3 minutes / 203°F|95 °C / speed 1 / Reverse.
Season to taste with salt and pepper, mix again for20 seconds / speed 1 / Reverse.
Remove the bay leaves and serve. Enjoy!
Comments will be approved before showing up.