Makes:
8 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
small mixing bowl
Contributed By:
Karen Petersen
Contributing Recipe Editor
Ingredients
2
pounds
boneless beef chuck roast, cut into 1 ½ inch cubes
(907
g)
3
slices
bacon, cooked and crumbled
10 3⁄4
ounces
beef consommé
(320
mL)
1
tablespoon
quick cooking tapioca
(10
g)
1⁄2
pound
fresh mushrooms, sliced
(227
g)
2
cups
frozen peas
(268
g)
1⁄2
cup
burgundy wine or beef broth
(120
mL)
1⁄4
cup
all-purpose flour
(30
g)
2⁄3
cup
cold water
(160
mL)
salt and pepper to taste
Directions:
- Preheat MP5 temperature probe to 375°F/190°C. Place beef in MP5. Stir and brown on all sides, approximately 7 minutes. Drain off any grease (can use baster to remove grease).
- Add bacon, beef consommé, onions, carrots, celery, tomato paste, garlic, thyme, salt, pepper, bay leaf, Worcestershire sauce and tapioca. Cover and reduce heat on temperature probe to 175°F/80°C and cook for 6 - 8 hours, beef should be extremely tender.
- Add mushrooms, peas and wine. If consistency needs to be thickened, combine flour and water in a small bowl and whisk until smooth. Add mixture into MP5. Place temperature probe to 200°F/90°C to let stew simmer and juices thicken for approximately 10 minutes.
- Discard bay leaf. Add salt and pepper to taste.
Tips:
- Serve over mashed potatoes or noodles.
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