Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp flour
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp caraway seeds
- Salt and pepper, to taste
- 4 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1/2 head cabbage, chopped
- 1/2 cup sour cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
2. Add onion and garlic to the pot and sauté until onion is translucent, about 5 minutes.
3. Sprinkle flour over the onion and garlic and stir to combine. Cook for 1-2 minutes until flour is lightly browned.
4. Add beef broth, red wine, tomato paste, bay leaves, thyme, paprika, caraway seeds, salt, and pepper to the pot. Stir to combine.
5. Add beef back to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
6. Add potatoes, carrots, and cabbage to the pot. Stir to combine. Cover and simmer for an additional 30-45 minutes, or until vegetables are tender and beef is cooked through.
7. Remove bay leaves from the pot. Stir in sour cream until well combined.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 45 minutes
5. Temperature:
Medium-high heat for browning beef, then low heat for simmering stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 398
Fat: 18g
Carbohydrates: 22g
Protein: 32g
Sodium: 597mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or water.
- Caraway seeds can be omitted if not available.
- Sour cream can be substituted with plain Greek yogurt or heavy cream.
Variations:
- Add chopped mushrooms to the stew for extra flavor and texture.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Substitute beef with lamb or pork for a different taste.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- For extra flavor, marinate beef in red wine and garlic overnight before cooking.
- Use a sharp knife to cut beef into even cubes for even cooking.
- Don't overcrowd the pot when browning beef, as this will cause the beef to steam instead of brown.
- Stir the stew occasionally to prevent sticking and burning.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve stew in individual bowls with a dollop of sour cream and a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread or rolls
- Mashed potatoes
- Rice or quinoa
- Steamed vegetables
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the pot. Bring to a boil and stir until thickened.
Food safety advice:
- Make sure beef is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Češnovka is a traditional Czech beef stew that is typically made with garlic and caraway seeds. It is a hearty and comforting dish that is perfect for cold winter nights.
Flavor profiles:
This stew is savory and rich, with a deep beefy flavor that is complemented by the sweetness of the vegetables. The garlic and caraway seeds add a subtle earthy flavor that makes this dish unique.
Serving suggestions:
Serve this stew with a glass of red wine and a side of crusty bread for a complete meal.
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Region: Czech