Recipe detail

Beef Stew on sourdough flatbread

20.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Middle-East

Program steps

  • Preheating:
  • 80 °C

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Hot air
100 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 120 °C
ventilator icon 80 %
ventilator icon 

take out the spices and insert the sous-vide bag

time icon Termination by time
time icon 01:30 hh:mm
probe icon 65 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
beef shoulder, diced 1 kg
tomato puree 500 g
vegetable oil 50 ml
onions, finely chopped 2 pcs
cloves garlic, crushed 4 pcs
salt 5 g
ground black pepper 1 g
fresh coriander 10 g
ground ginger 4 g
ground coriander 2 g
ground cardamom 2 g
ground fenugreek 2 g
ground cloves 1 g
ground allspice 1 g
ground cinnamon 1 g
salt 3 g
cayenne pepper 20 g
paprika 10 g


Preparation for the berbere spice mix: 1. Set the oven on dry heat at 120°C 2. Combine all the spices and roast for 5–10 minutes Preparation for the stew: 1. In a saucepan, sauté the onions until soft, adding the garlic at a later stage. Remove the contents and save for later 2. In the same pan sauté the meat until it gets some colour. Deglaze with water and set aside 3. Set the oven on steam at 65°C 4. Combine the meat, the onions and garlic, the tomato purée and 25g of berbere in a sous vide bag and seal and cook for 60–90 minutes 5. Serve with Injera

Recommended accessories

Enameled GN container

Stainless wire shelving