Beef provencal casserole

(Recipe from this blogpost)

If anyone can teach me how to take a decent picture of stew, that would be greatly appreciated! I never have any luck and my photos don’t really do the dishes justice.

I wanted a quick and hearty meal I could heat up mid-week. Plus the flavours develop so much more overnight so it’s an added bonus.

Note: Having the Thermomix on speed 4 as the recipe instruct after you pop in your mushrooms results in mushy mushies. It still tastes great, but if you prefer your mushrooms intact, I’d suggest reducing the speed to reverse/speed 2.

Ingredients

2 onions, halved
2 cloves garlic
200g sliced mushrooms
2 tbsp olive oil
800 g diced beef
4 tablespoons plain flour
400 can diced tomatoes
1 dash red wine
2 tablespoons TMX veg stock
2 MCs water
1/2 red capsicum, diced
Herbs (dried or fresh will do, I used dried oregano)

Method

  • Pop onions and garlic into your TMX bowl and chop for 6 secs/speed 6.
  • Add mushrooms and oil, and saute for 2 mins/100 degrees/speed 4.
  • Add beef and 2 tbsps of flour, and cook for 15 mins/100 degrees/reverse/speed soft.
  • Add all remaining ingredients, and cook for 30 mins/100 degrees/reverse/speed soft.
  • Serve with mash or rice on a cool night. Better yet, keep it overnight before reheating and serving.
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