Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Delightful Den on February 03, 2012, 03:07:58 pm
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Name of Recipe: Beef Diane
Number of People: 4
Ingredients:
1 kg stewing beef or chuck steak
1 tbs EVOO
4 cloves garlic
1 medium onion peeled and quartered
425g tin chopped or crushed tomatoes
125 gm beef stock
30g Worcestershire sauce
125g cream
2 tbs coarsely chopped fresh parsley plus extra for garnish
15 g brandy
Preparation:
1 Cut beef into 3 cm pieces place half beef and EVOO in *: saute veroma 5 minutes :-: speed 1, set aside when done and saute remainder of beef, set aside.
2 Add garlic and onion to *: chop 2 sec speed 7 then add splash EVOO saute veroma 3 min speed 1
3 Add beef, tomatoes stock and sauce cook 100 60 min :-: speed 1
4 Add remaining ingredients, simmer a further 5 minute MC out 100 :-: speed 1
Photos:
Tips/Hints:
Serve with pasta and sprinkled with extra chopped parsley, if desired.
Even using reverse the meat breaks down a bit so it is better to cut the meat larger than smaller. I drained any water accumulated in the bowl at the end of each batch of meat.
members' comments
Rogizoja - Cook your meat with the butterfly in place - stops the meat getting under the blades and so reduces break-up.
JD - I sort of did half of the recipe but not exactly. Used 350 g beef, a full can of tomatoes but no liquid beef stock, only beef stock powder and half of everything else. As I expected, it was quite runny so I thickened it with 4 tspns cornflour at the end. It was still too runny to serve with what I had intended (mashed potatoes) so I added 200 g cooked frozen pasta which had the desired effect of thickening it up. I also used the butterfly as Rogizoja suggested, it kept the meat a perfect cube shaped. Enjoyed your recipe Dashingden.
Hally - its lovely. My meat chunks were about 4 cms, cut by butcher, so just left & I used the butterfly. Perfect chunks still. Served on a bed of spaghetti, on the side carrots & broccolini. 600g was enough for the 3 of us, no leftovers which I am always happy about.
I have also made this today wth 500g meat as that was all I had. Added zucchini & carrot, approx 400g. Cooked meat for 30 mins, then added carrot, cooked for 20 min then added zucchini cooked for 5 mins then added rest of ingredients & cooked per recipe. Perfect.
RoxyS - this was much enjoyed. Did slip with the worcestershire sauce so a little spicier than it should have been but will definitely make it again. Thank you.
Cookie - We loved this. I made a couple of changes to suit the 3 of us. I did a half quantity but when it came to the tomatoes I didn't want half a tin sitting round so I left the stock out and used all the tomatoes. But I did put some vegie stock paste in for flavour. Great recipe.
KerrynN - This was delicious! The whole family gave this a 10/10! We had no brandy and I didn't replace it with anything. I had no beef stock so just used 2 tbls vegie stock, kept the juice from the meat and then later accidentally added 160g cream. I hadn't read the suggestion to use the butterfly in time but the meat stayed in shape and it was fantastically tender. This will most definitely be on our regulars list!
thermo 18 - This is the second time I have made this dish, so lovely thank you dashingden.
snappy - I made this dish and I found the sauce was really runny. I added a few tablespoons of flour in the bowl in the end and cooked for another 5 mins hoping to thicken it up but it was still really soupy. Taste wise it was ok but it was just the wrong consistency - I also used the TMX vegetable stock but no additional water, so I even cut down on the liquids.
charlieboy - I made this tonight. So good, thanks!
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Cook your meat with the butterfly in place - stops the meat getting under the blades and so reduces break-up.
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This sounds very nice Dashingden - will try it next time I want a beef meal.
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This sounds lovely. It's on next week's menu.
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Thanks for posting this, I have some chuck steak in the freezer so will use it for this sometime this week.
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On menu plan for this week
Dont have brandy, what could I use instead?
Thank you
DashingDen
H :)
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Perhaps sherry. Maybe whisky.
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I will dig deep & see what we have in the cupboard.
H :)
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Made this before we went out this afternoon, I sort of did half of the recipe but not exactly :-)) Used 350g beef, a full can of tomatoes but no liquid beef stock, only beef stock powder and half of everything else. As I expected, it was quite runny so I thickened it with 4 tspns cornflour at the end. It was still too runny to serve with what I had intended (mashed potatoes) so I added 200g cooked frozen pasta which had the desired effect of thickening it up. I also used the butterfly as Rogizoja suggested, it kept the meat a perfect cube shaped.
Enjoyed your recipe Dashingden - would you believe there is enough leftover for tomorrow :-))
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Glad you liked it JD. I will have to try cooking it with the butterfly next time.
Hally I have only ever used brandy so not sure what would be a good substitute. Maybe dry sherry. I really notice the brandy flavor in it. I just buy a small bottle St Agnes brand and keep i for this recipe and plumb puddings etc.
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Ok, will buy a small bottle. I have so much beef I am sure I will get through the. Randy.
I still have 4 mini xmas puddings, i could always set them on fire, LOL
H :)
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Don't do that Hally, you might set the house on fire ;D It won't go off and there is the brandy in the custard in QFITT to go over your Christmas puds.
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JD, have you been talking to DH? You are sounding just like him.
H ;)
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:D :D :D
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Took beef out of the freezer, will make this later today for tomorrow.
My meat is 600g so will halve the recipe.
H :)
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Half the recipe will be plenty for the 3 of you Hally. We got 4 meals out of half here.
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Thans JD, thats what I thought, by the time you add pasta & veg.
H :)
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Ooohhh Dashingden
You can put your chefs apron on here anytime LOL
Was a little wary as I know what gym fanatics eat :)
Have had a little sample, this is tomorrows dinner & its lovely.
Also what I loved i could leave the TM on and play with ds in the pool for 60 mins without worrying about my TM singing to me.
I know all 3 of us will enjoy it tomorrw night.
My meat chunks were about 4cms, cut by butcher, so just left & I used the butterfly. Perfect chunks still.
Thank you
H :)
Ps glad i bought the brandy ;D
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Dashingen, this was much enjoyed. Did slip with the worcestershire sauce so a little spicier than it should have been but will definitely make it again. Thank you.
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Had this tonight served on a bed of spahetti, on the side carrots & brocolini.
It was loved by all, ds has requested it again. 600g was enough fr the 3 of us, no left ivers which Iam always happy about :)
H :)
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I am glad that you all enjoyed this. I can't take credit for the recipe only the conversion. The recipe is from a women's day casserole cookbook.
This is one DWs favorites.
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DashingDen my DD is going to be in the half ironman at Busso. I love to have people to watch out for and scream encouragement as they go past and its funny how many people you remember if you go to a few events. I look so hard all the time to make sure I don't miss my DD that I probably have already seen you; its funny how many people you remember. I usually position myself 100m North after the turnoff at the cafe (does that make sense?? -- we go there when there is a lull). Do you wear anything special that I could recognise?
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We loved this. I made a couple of changes to suit the 3 of us. I did a half quantity, but when it came to the tomatoes I didn't want half a tin sitting round so I left the stock out and used all the tomatoes. But I did put some vegie stock paste in for flavour.
Great recipe.
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Cookie,
I did 1/2 the recipe and the day aftwe we had eaten it, I made a batch for the freezer.
Yes its a great easy recipe.
H :)
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CP this will be the first year that I competed in the Busso half. I think I know the cafe you mean. I was at the Busselton Jetty last weekend for the Jetty swim. So far this year I have competed in Triathlons at Hillarys, Champion Lakes and City of Perth. I wear the red tri-suit that I have on in my forum photo.
I hope to see you at Busso. It would be great to have someone cheer at me occasionally. DH doesn't usually come to my races, she says that she doesn't do WAG.
Hally I may train a lot but I don't eat as well as I should. You will usually be safe with any recipes I post. Nothing too healthy.
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This was delicious! The whole family gave this a 10/10!
We had no brandy and I didn't replace it with anything. I had no beef stock so just used 2 tbls vegie stock and kept the juice from the meat, and then later accidentally added 160g cream. I hadn't read the suggestion to use the butterfly in time but the meat stayed in shape and it was fantastically tender.
Even though the kids asked for seconds, my DH had already put the leftovers away for his lunch tomorrow,. Little does he know that I have popped it in the freezer already for one of those "have to feed the kids in 10 mins" nights.
This will most definitely be on our regulars list!
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Hi Guys. Can I just clarify if you have used 125grams of liquid stock or beef stock powder? I'm planning on making this tonight. Have read everyones comments and am a little confused on what to do to get the best result. Am planning on serving it just with steamed veg so don't want it too runny as I wont have the mash to soak it up with. Damn diet.
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it's liquid stock Lisaarnold or if you have the stock concentrate pastes then a teaspoon or two of that (depending on your tastes) and then water to make up the 125g. I often add the stock paste and then just 125g water (laziness lol)
This is a great dish, we love it here in our house too :)
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Excellent. Thanks Kathryn
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I add a stock concentrate cube (have been freezing them since I lost one batch to mould) and the juices from the meat that settle in the bottom of the bowl, and then don't add any more liquid. We have always found the consistency to be right for us and I suspect we would find it too runny if we added extra liquid.
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This is the second time I have made this dish so lovely thank you dashingden :D
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I made this dish for dinner last night and I must have done something wrong
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What was the problem Snappy?
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I got distracted by the kids and forgot to finish the post!
I found the sauce was really runny. I added a few tablespoons of flour in the bowl in the end and cooked for another 5 mins hoping to thicken it up but it was still really soupy. Taste wise it was ok but it was just the wrong consistency - I also used the TMX vegetable stock but no additional water, so I evn cut down on the liquids.
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I have a batch of this nearly finished in the TM.
This is a family favourite.
I like to keep one in the freezer for emergencys, i know not meant to be hoarding :)
It freezes well & is nice with pasta, so its a quick easy meal when needed.
H :)
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Sorry for the ignorance but I'm new to the forum what's EVOO? Thank you.
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Extra virgin olive oil
:)
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Made this today wth 500g meat as that was all I had.
Added zuchini & carrot, approx 400g.
Cooked meat for 30 mins, then added carrot, cooked for 20 min then added zuchini cooked for 5 mins then added rest if ingredients & cooked per recipe.
Perfect :)
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Can you please clarify what is EVOO?
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Hi Melanie, welcome to the forum. EVOO is extra virgin olive oil.
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Have your Steak Diane recipe cooking now, DD. Thank you so much for the conversion. Thanks also to others for various tips. :)
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I made this tonight. So good thanks!