Gyro Stew
A hearty, cozy gyro stew loaded with fresh veggies and tender potatoes! It comes together effortlessly in your Thermomix® and is finished off with sizzled, crispy gyro meat for incredible flavor.
Servings: 4
Calories: 532kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
- Pfanne
Zutaten
- 500 g pre-seasoned gyro meat
- 2 onions
- 2 garlic cloves
- 20 g oil
- 40 g tomato paste
- 2 bell peppers red and yellow
- 1 zucchini
- 500 g potatoes peeled and finely diced
- 1 Dose diced tomatoes 400 g
- 500 g water
- 2 tsp vegetable broth paste/powder
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp dried marjoram
- ½ tsp dried thyme
- 1 pinch chili powder
- salt & black pepper to taste
- 100 g crème fraîche
Zubereitung
- 2 onions, 2 garlic cloves, 2 bell peppers, 1 zucchini, 500 g potatoesPeel the onions and garlic. Cut the onions in half. Wash and seed the bell peppers, then slice into bite-sized strips. Wash the zucchini, quarter lengthwise, and slice. Peel the potatoes and cut into small, uniform cubes.
- 2 onions, 2 garlic clovesAdd the onions and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula.
- 20 g oil, 40 g tomato pasteAdd the oil and tomato paste, then sauté for 3 min / 120 °C / speed 1.
- 2 bell peppers, 1 zucchini, 500 g potatoes, 1 Dose diced tomatoes, 500 g water, 2 tsp vegetable broth paste/powder, 1 tsp dried oregano, 1 tsp paprika, ½ tsp dried marjoram, ½ tsp dried thyme, 1 pinch chili powder, salt & black pepperNext, add the bell peppers, zucchini, potatoes, diced tomatoes, water, vegetable broth, and all spices to the mixing bowl. Give everything a good stir with the spatula so it's evenly mixed.
- Secure the lid and cook for 35 min / 100 °C / reverse mode / speed 0.5.
- 500 g pre-seasoned gyro meatWhile the stew simmers for the final 10 minutes, heat a skillet over high heat (no extra oil needed!) and sear the gyro meat until deliciously browned and crispy.
- 500 g pre-seasoned gyro meat, 100 g crème fraîcheOnce the timer goes off, transfer the stew into a large Dutch oven or stockpot (the mixing bowl will be too full to stir comfortably once the meat is added). Gentle fold in the seared gyro meat and crème fraîche. Give it a quick taste test, adjust seasonings if desired, and enjoy!
Chef's Tip: Cooking times can vary depending on the variety of potato you use—just poke a potato cube with a fork near the end of cooking to make sure it's fork-tender.
