The dehydrator is washed and ready for action again, and having crafted this week’s menu specifically to generate a meal for dehydration, it’s time to get on with it. Today it’s Beef in Red Wine, a sort of poor man’s Boeuf Bourguignon. This is just the sort of meal I like to eat cowering from a biting wind on top of a mountain. I’m hoping it works…
- 600g diced beef, cut up even smaller, and with any gratuitous excess fat removed
- 4 shallots, peeled and segmented (approx 90g)
- 3 large carrots, peeled and chopped small (approx 300g)
- 2 sticks of celery, chopped small (approx 100g)
- 1 can Homepride Red Wine sauce (400g)
- 1 whole box of instant mash (160g)
This should make enough for 4 portions.
Calories and Weights
A few comments:
- Vacuum packing the meal added an extra 7g to the total weight but should extend the shelf life of the meal considerably. Given the tiny weight and cost impact, I’m going to vacuum pack all of my meals from now on.
- When I put the casserole and mash together in the bag, it looked a bit unbalanced in favour of the mash. I won’t find out until I rehydrate. It may be that this meal will work best by reducing the mash or limiting the casserole to 3 portions. Given the modest calorific value compared with some meals, I’d probably make 3 larger portions. This would add about 100 kcal and £0.60 of cost.
- Tesco’s instant mash was chosen above Smash because it is higher in calories and carbohydrate than Smash. It is lower in fat too, although that’s not necessarily a good thing in this case.
- As usual, I will update this post with the outcome when the meal is finally consumed.
One night when I needed a quick meal, I boiled a kettle and attempted to reconstitute one of these. Putting in 500ml as per the original calculation I got a very watery mixture which didn’t thicken. It was inedible. Assuming I’d messed up the mash quantities I went hungry. On later inspection I’d added the amount of water for a whole sachet of mash (one sachet makes two portions), so needed to half the amount. My son then guffawed that I’d got a degree in maths and still cocked this up – my response being that sadly it was a degree in reading I actually needed in this case 😉
The unappealing look of the meal also made me think that maybe I should bag the mash up separately and reconstitute by itself. I’ll be trying that next time. It also has the advantage of making the meal modular which could be useful.
6 thoughts on “Tales from the Dehydrator: No. 2 Beef in Red Wine with Mash”
Interesting stuff! I was under the impression the cheaper dehydrators would only really be suitable for fruit etc rather than main meals. Did I read right that this cost you about £40? Might have to invest myself.
Yes £40, but there’s £8 delivery on top. They obviously market them as for fruit, veg and jerky, but I think that’s simply because that’s what people use them for in a domestic situation, so they’re playing to that market. I saw a post on one of the Facebook groups from someone who had this one and showed you could make proper meals with it. And if you dig deep enough in the reviews for this one you will find a couple of people who’ve used it to make the sort of thing I’m doing. Together those gave me the confidence that this one would be OK. Obviously, it’s not as robust as an Excalibur, for example, and it needs to be looked after as the plastic could easily get broken if not careful. The liner sheets are also a must as the holes in the trays are too big to prevent stuff falling through.
LikeLiked by 1 person
Sounds good. I’ve always found it a bit frustrating that the excalibur ones cost so much. Do you mind if I ask which model you got. Maybe I’ll treat myself for valentines day.
This one http://amzn.eu/0REKiRg
I’d be interested to see how this rehydrates – I’ve started to grate my carrots and to use good quality, low fat minced beef for recipes like this. This makes for quicker dehydration and rehydration.
I’ll update the post when I use the meal.