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34
RECIPES
BEEF STEW
Serves 2
INGREDIENTS
1kg chuck steak, cut into 3cm cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1
⁄3 cup plain flour
½ cup red wine
¼ cup tomato paste
420g can diced tomatoes
½ cup water
1 bay leaf
2 sprigs thyme
METHOD
1. Pat beef dry and season with salt and
black pepper.
2. Heat oil in a flameproof large
casserole dish over medium-high heat
for 2 minutes. Brown meat in 2 batches,
about 8 minutes per batch. Transfer to
a platter.
3. Add onion, carrots, and celery and cook,
stirring occasionally, until well browned,
about 5 minutes. Add garlic and cook for
1 minute.
4. Sprinkle flour over vegetables and cook,
stirring constantly, for 2 minutes.
5. Stir in wine and tomato paste and
cook 2 minutes or until wine is
mostly evapourated.
6. Add diced tomatoes, water, bay leaf,
and thyme. Scrape any browned bits
from the bottom and sides of the pot
into the liquid.
7. Add beef and any juices from platter
back to the casserole dish, stirring to
combine. Season with salt and pepper
as needed.
8. Position the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the SLOW COOK
function. Select ‘HI’ for 4 to 6 hours or
‘LO’ for 6 to 8 hours. Press the START/
CANCEL button to activate.
9. When preheating has completed, place
covered Dutch oven on the wire rack
and cook until beef is tender and stew
has thickened.
NOTE
If you don’t have a small Dutch oven
you can also use a pot or skillet
to start the recipe, then transfer
everything to a 1 to 2-quart oven-safe
dish for the slow cook step.
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