Ingredients

• 1kg Beef
• 20g Unsalted Butter
• 300g Onion
• 350g Carrot
• 240g Leek
• 450g Rutabaga
• 240g Parsnip
• 150g All Purpose Flour
• 2 teaspoons Black Pepper
• 1 teaspoon Salt
• 20g Vegetable Oil
• 1 tablespoon Vegetable Oil
• 2 teaspoons Salt & Pepper
• 40g Water
• 2 tablespoons Tomato Paste
• 300g Red Wine
• 2 Bay Leaves
• 3 teaspoons Mixed Dried Herbs
• 6 sprigs Fresh Thyme
• 1 teaspoon Celery Salt
• 900g Beef Stock
• 2 teaspoons Yeast Extract
• 2 tablespoons Worcestershire Sauce
• 3 tablespoons Cornflour
• 2 tablespoons Water

Tools

• Cooking Chef XL
• Bowl - large
• Cooking chef xl bowl
• Medium bowl
• Small bowl

Method

1. Add all purpose flour, black pepper and salt to a clean bowl
2. Mix gently until combined
3. Add beef to the bowl
4. Mix until coated then set aside
5. Attach the Stir Tool
6. Add vegetable oil and unsalted butter to the Cooking Chef XL Bowl
7. Lift the Cooking Chef head and fit the heat shield
8. Heat with splashguard fitted until melted - 2 min, 120°C
9. Transfer one third of beef to Cooking Chef XL Bowl
10. Cook with splashguard fitted until browned - 6 min, 160°C, Stir 2
11. Transfer beef to medium bowl
12. Transfer another third of beef to Cooking Chef XL Bowl
13. Cook with splashguard fitted until browned - 6 min, 160°C, Stir 2
14. Transfer beef to medium bowl
15. Transfer the last third of beef to Cooking Chef XL Bowl
16. Cook with splashguard fitted until browned - 6 min, 160°C, Stir 2
17. Transfer beef to medium bowl and set aside
18. Add vegetable oil to the Cooking Chef XL Bowl
19. Heat with splashguard fitted until hot - 2 min, 180°C, Speed OFF
20. Then add onion, carrot, leek, salt & pepper, water and tomato paste to the Cooking Chef XL Bowl
21. Cook with splashguard fitted - 12 min, 180°C, Stir 2
22. Then add red wine, bay leaves, mixed dried herbs, fresh thyme and celery salt to the Cooking Chef XL Bowl
23. Cook with splashguard fitted - 10 min, 180°C, Speed OFF
24. Return the browned beef into the Cooking Chef XL bowl
25. Add beef stock, yeast extract, worcestershire sauce, rutabaga and parsnip to the Cooking Chef XL Bowl
26. Cook with splashguard fitted - 6 min, 180°C, Stir 1
27. Cook with splashguard fitted until tender - 3 hr 20 min, 100°C, Speed OFF
28. Add cornflour and water to a clean small bowl
29. Stir until combined
30. Transfer cornflour mixture to Cooking Chef XL Bowl
31. Cook with splashguard fitted until thickened - 2 min, 105°C, Stir 1
32. Carefully remove the bay leaves and the thyme stalks from the bowl
33. Serve
34. If adding dumplings, remove the stir tool
35. Add the dumplings into the Cooking Chef bowl
36. Remove the Stir Tool
37. Cook with splashguard fitted until cooked through - 25 min, 100°C, Speed OFF

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