A hearty dish full of tender meat and distinct ale flavor, this beef stew is a perfect meal for cold days. Chop and cook your ingredients in the same pot by following the guided recipe from Multo™ by CookingPal® and enjoy this stew in many different ways. The delectable aromas and flavors of this recipe will leave you feeling nostalgic, warm, cozy, and satisfied.
How to make beef stew with Bacon and Ale with Multo™ by CookingPal®?
1. Chop ingredients.
Take advantage of the different speeds of Multo™ to chop the parsley and onions into small pieces. There is even a TURBO function that moves the blade at its highest speed, turning things like nuts into a fine powder within seconds.
2. Sauté ingredients.
Another function of Multo™ is its heating elements that let you cook ingredients in the mixing bowl. Use this capability to sauté the stew ingredients until they become soft.
3. Cook beef.
Multo™ can cook items for up to 99 minutes, allowing you to slowly cook your meat for optimal flavor and texture.
4. Season and enjoy!
Add finishing ingredients to season the stew to your preferred taste and dig in!
Cooking tips and tricks
For a more roasted flavor, you can sear the beef in a frying pan until the sides brown and the meat becomes fragrant before placing it into the mixing bowl.
Make this dish ahead of time if possible to allow flavors to develop and completely combine.
What are the variations of this beef stew?
Using ale in this recipe adds richness to the stew’s flavor and texture, but you can also use dry red wine or coffee for the same effect.
While adding the beer to the recipe, scrape the browned bits from the bottom of the pot and mix them into the stew. The browned bits have caramelized flavors which will enrich the stew even more.
You can serve this stew in different ways:
- As a main dish with crusty bread for dipping into the sauce
- Alongside pasta and red cabbage
- On top of rice or with a side of potatoes
The final verdict on this beef stew with bacon and ale - how does it taste?
This beef stew recipe is thick, filling, and a perfect food to warm you up when it is cold. It’s:
Meaty
Vegetable-filled
Homely
Tender
& Nourishing!
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Tender beef braised in an ale spiked broth with simple vegetables is the best way to make your winter warm dream come true.
Ingredients
1/2 BUNCH flat leaf parsley
8.5 OZ / 240 G onion
7 OZ / 200 G bacon
2 TBSP butter
42.5 OZ / 1200 G braising steak
2 TBSP flour
10.5 OZ / 300 ML brown ale
1/2 TSP pepper
2 TSP dried marjoram
2 EA bay leaves
2 TSP sugar
2 TBSP red wine vinegar
2 TBSP olive oil
Directions
Wash parsley and shake dry. Remove the leaves from stalks and put in the mixing bowl. Chop for 8 seconds / speed 6.
Empty the mixing bowl and set aside. Rinse the mixing bowl.
Peel onions and cut into quarters, add to mixing bowl and chop for 10 seconds / speed 7. Use the spatula to scrape down sides of mixing bowl.
Dice the bacon finely. Add bacon and butter to mixing bowl. Remove the measuring cup and sauté for 4 minutes / 265°F|130°C.
Cut meat into 1 inch (2.5 cm) long and coat lightly in flour. Divide meat into three portions and add one portion into mixing bowl with sautéed onion and bacon. Sauté for 5 minutes / 265°F|130°C. Decant and set aside.
Add 1 tablespoon olive oil. Cook the second portion of meat for 5 minutes / 265°F|130°C. Empty the mixing bowl and set aside.
Add 1 tablespoon olive oil. Cook the remaining meat for 5 minutes / 265°F|130°C.
Add cooked meat into mixing bowl. Add the beer, pepper, marjoram and the bay leaves. Make sure the measuring cup is inserted, cook for 60 minutes / 195°F|90°C / speed 1 / stir.
Remove the measuring cup and cook again for 60 minutes / 195°F|90°C / speed 1 / stir. Use spatula to scrape down sides of mixing bowl.
Stir in the parsley. Add the sugar and vinegar, simmer for 3 minutes / 195°F|95 °C / speed 1 / stir.
Season to taste with salt and pepper, mix again for 20 seconds / speed 1 / stir. Remove the bay leaves and serve.
Enjoy!
Recipe Note
TIPS:
If you like a stronger roasted flavor, brown the beef in a frying pan first, and then add to mixing bowl.
Serve with penne pasta and red cabbage.
This dish tastes even better the next day as time gives flavors a chance to melt.
