Recipe detail

Name: Classic beef stew
Yield: 10
Cuisine: German
Ingredients: 2000.0000 g durchwachsenes Rindfleisch, in grobe Würfel geschnitten; 1000.0000 g Zwiebeln in grobe Würfel geschnitten; 100.0000 g Butterschmalz; 17.0000 g Paprikapulver edelsüß; 3.0000 g Paprika rosenscharf; 5.0000 g Paprika geräuchert; 600.0000 ml kräftiger Rotwein; 20.0000 g Salz; 3.0000 g Pfeffer; 8.0000 g Kümmel gemahlen; 15.0000 g frische Majoranblättchen; 10.0000 g Knoblauchpüree; 30.0000 ml Zitronensaft; 5.0000 g Zitronenabrieb; 50.0000 g Mehl; 5000.0000 ml Fleischfond oder Wasser; 100.0000 g

Beef Classic beef stew

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: German

Download PDF Download BR2

Program steps

Preheating:
220 °C

To view the entire table, move the table to the right.

Zwiebeln anbraten

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Zwiebeln wenden, braten

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Paprizieren

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Ablöschen, einköcheln

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

mit Gewürzen, Fleisch, 1/2 Fond aufkochen

Combination

25 %

Termination by time

00:10 hh:mm

220 °C

90 %

mit Mehl bestäuben, restl. Fond auffüllen, garen

Combination

100 %

Termination by time

01:40 hh:mm

145 °C

90 %

Ingredients - number of portions - 10

Name	Value	Unit
beef	2000	g
onion	1000	g
clarified butter	100	g
red pepper powder	17	g
ground hot paprika	3	g
ground smoked paprika	5	g
dry red wine	600	ml
salt	20	g
whole black pepper	3	g
caraway seeds	8	g
fresh marjoram leaves	15	g
garlic	10	g
lime juice	30	ml
lemon peel	5	g
plain wheat flour	50	g
poultry stock	5000	ml
Lemons	100	g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	515.8 kJ
Carbohydrate	15.9 g
Fat	26.7 g
Protein	52.3 g
Water	9.5 g

Directions

Preheat the combi-steamer, then let the GN container in the combi-steamer reach temperature for about 10 minutes.
Add onion with clarified butter to the GN container and sauté for 5 minutes
at 220°C with 25% humidity in combi mode at fan speed
90%. Stir the onion and sauté for another 5 minutes.
Then add the beef and sauté at the same setting.
Deglaze with red wine and braise at the same temperatures for about 5 minutes.
Add spices, and half of the broth and bring to a boil. Then
Sprinkle with flour, mix, pour over the remaining broth, add tomato purée and cook until tender
at 145°C with 100% humidity for about 1 hour and 40 minutes at fan speed 90%.