Ingredients
4 portion(s)
Beef, Carrot and Celery Casserole
- 20 grams olive oil, or coconut oil
- 500 grams cassorole, rump or chuck steak, diced into 2-3 cm cubes
- 1 1/2 tablespoons tapioca strach
- 2 or 3 carrots, chopped, medium sized, peeled & sliced
- 4 sticks celery, chopped, halved and sliced
- 250 gram water
- 1 bay leaf, optional
- 1/4 level tsp salt
- 1 level teaspoon Mixed Herbs
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6
32min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Add diced meat and oil and cook for 7 min at Varoma temp on "Counter-clockwise operation" soft speed, MC off.
Add tapioca starch and cook for 1 min on Varoma, "Counter-clockwise operation" speed soft.
Add carrot, celery, water and mixed herbs, bay leaf and salt. Cook for 22 min at 120 degrees MC on, "Counter-clockwise operation" Speed Soft.
Let the casserole sit for 10 minutes before serving. This allows the meat to rest and become more tender.
Method
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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