Recipe for Kenwood by Claire Turnbull
Iron and zinc are two nutrients essential for the immune system and this casserole is a great way to get a good dose of both of these – hurray! Plus, it is packed with the goodness of veggies and pulses – a great fibre rich meal your body with love. Enjoy ☺
Serving suggestions: Serve with brown rice or mashed potato/kumara and green veggies like broccoli or green beans.
Note: Freezes well
- 500g of beef rump or lamb leg/shoulder – fat removed and cut into chunks
- 2 tbsp flour
- 1 tbsp dried sage or small handful fresh sage leaves
- 1 tbsp oil
- 1 large onion
- 2 medium carrots
- 1 large or 2 small parsnips
- ¼ pumpkin peeled and chopped into 2 cm cubes
- 1 can of chopped tomatoes
- 1½ cups red wine
- 2 tbsp tomato paste
- 1 cup of reduced salt beef stock
- 1½ cups of cooked chickpeas (1 can drained)
- 1½ cups of peas (frozen is fine)
- 2-3 large handfuls of spinach
- Zest of 1 large lemon
- Start by coating the beef chunks in the flour and sage, then put to one side
- Prepare the Kenwood Cooking Chef for this recipe by placing the heat shield above the bowl and attaching the cooking chef stirring tool.
- Now attach the food processor with the thick slicing blade (#5) to the top of the Kenwood Cooking Chef. Slice the onion and remove from the food processor bowl into another dish and set aside. Next slice the carrot and parsnip.
- Turn the temperature of the cooking chef up to 140°C and allow to get up to temperature. This doesn’t take long at all. When the blue light stops flashing and the cooking chef has reached temperature add the oil, and turn to ‘stir speed 2’ (this speed is a slow 2.5 revolutions then a pause for 5 seconds). Allow the oil to heat for 1 minute then reduce the heat to 120°C and add the onion. Set the timer for 5 minutes allowing onion to brown in the oil.
- After 5 minutes, add the beef to the bowl and change to ‘stir speed 3’ (this speed is a slow 2.5 revolutions then a pause for 30 seconds), set the timer for 5 minutes all allow the outside of the beef to brown.
- Now add the carrots, parsnip, tomatoes, tomato paste, stock and wine to the bowl and place the splash guard on top. Reduce the temperature to 90°C and set the timer for 2½ hours. Leave to cook away, checking intermittently that there is enough liquid in the bowl and that it is cooking away nicely!
- After 2½ hours if the meat is soft and tender and the vegetables are nicely cooked, it’s time to add the chickpeas, green peas, spinach and lemon zest then set the timer for 10 minutes to allow them to heat through and for the spinach to wilt. (Note: If after 2 ½ hours you feel the meat and veggies need a bit more time - will all depend on how chunky you cut your meat to start with - then cook for another ½ - 1 hour before adding the final ingredients)
- Now, it’s ready! Turn the stirring tool control to zero (O), turn the temperature to zero and then remove bowl from the cooking chef and place on the heat proof mat, and it’s ready to serve!