Recipe

On a cozy British winter evening, the Geedel Vegetable Processor simplifies stew-making: shred Swede effortlessly, use the salad spinner to prevent sogginess, and whisk rich gravy. An hour of simmering fills the home with an aroma that brings the family gathering even before serving.

Ingredients (Serves 3)  

200g pork loin (thinly sliced)  

200g swede (peeled, tough stems removed)  

1 carrot  

½ onion  

1 medium potato  

400ml beef broth  

1 tsp Worcestershire sauce  

¼ tsp salt  

A pinch of black pepper  

1 tbsp flour (for thickening)  

Instructions  

1. Shred the Vegetables: Effortless & Even  

Cut the swede, carrot, onion, and peeled potato into 3cm chunks. Place them in the Geedel Vegetable Processor and rotate 5–6 times. The swede turns into firm green shreds (holding texture when cooked), the carrot into bright orange strands, the onion into soft white strips, and the potato into pale yellow slivers. This method saves up to 20 minutes compared to hand-cutting, and the fine shreds absorb flavors more deeply.

2. Dry the Shreds: Control Stew Consistency  

Transfer the swede and carrot shreds to the Geedel Salad Spinner and spin for 10 seconds. Removing surface moisture prevents excess liquid during cooking, ensuring a rich, thick stew that’s easier to adjust with a flour slurry later.

3. Sear & Simmer: Deep, Comforting Flavors

Heat 1 tbsp oil in a pot. Sear the pork slices until they change color, then add the onion shreds and sauté for 3 minutes until fragrant. Add the dried swede, carrot, and potato shreds, stir-frying for 2 more minutes. Pour in the beef broth and Worcestershire sauce. Bring to a boil, then simmer over low heat for 30 minutes until the vegetables are tender and infused with the meat’s richness.

4. Thicken the Gravy: Smooth & Lump-Free  

Mix 2 tbsp of the stew broth with 1 tbsp flour into a paste. Clean the Geedel container, then blend 100ml of broth with the liquid whisk for 15 seconds until the flour paste is fully dissolved. Pour back into the pot and simmer for 5 minutes. Season with salt and pepper—the gravy will be velvety and cling to every strand and slice.

Conclusion

This British-style stew achieves heart-warming comfort with the Geedel Vegetable Processor, which shreds root vegetables evenly, uses the salad spinner to prevent a watery texture, and whisks perfectly smooth gravy—ideal for slow winter meals with crusty bread.