Look at this dinner we had a while ago! Venison chuck steak, cooked in the Wonderbag, with bone broth and balsamic vinegar. Served with roughly mashed carrots and some greens.
Balsamic chuck steak stew
- Chuck steak
- Bone broth + water
- Balsamic vinegar
- Root celery
- Brown onions
- Garlic cloves
- Dijon mustard
- Salt and pepper
- Chop the root celery, onion and garlic into small pieces and brown them in a large pot.
- Add the chuck steak, bone broth + water and balsamic vinegar. The ratio between bone broth + water and vinegar should be about 4:1. Make sure to cover the chuck steak.
- Add all the seasoning and let it boil on the stove for about 30-40 minutes before putting it in your Wonderbag for at least four hours. Maybe less time if the chuck steak is not on bone.
It is of course possible to make the stew on the stove for the whole cooking time as well or in another variant of slow cooker, but we prefer to use our Wonderbag!
The carrot mash is simple made by first steam cooking the carrots and them lightly mash them using a mixer or a mash tool, together with butter. Delicious!
Happy slow cooking,
Cecilia & Magnus