Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups Allium Chinense, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1 cup frozen peas
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onion, garlic, and Allium Chinense to the pot and cook until softened, about 5 minutes.
6. Add the beef broth, red wine, tomato paste, thyme, rosemary, salt, black pepper, and bay leaves to the pot.
7. Stir to combine and bring to a simmer.
8. Add the browned beef back to the pot and stir to combine.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2 hours, stirring occasionally.
11. After 2 hours, add the chopped carrots and potatoes to the pot.
12. Cover the pot again and bake for an additional 30-45 minutes, or until the vegetables are tender.
13. Remove the pot from the oven and stir in the frozen peas.
14. Let the stew cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 25g
Protein: 30g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Allium Chinense can be substituted with scallions or green onions.
- Frozen peas can be substituted with frozen corn or green beans.
Variations:
- Add mushrooms to the stew for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the beef in batches to ensure even browning.
- Use a good quality red wine for the best flavor.
- Let the stew cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze any leftovers in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Garnish with chopped fresh parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, let it simmer on the stove uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Allium Chinense, also known as Chinese chives, have been used in Chinese cuisine for thousands of years.
Flavor profiles:
- This stew has a rich and savory flavor with hints of red wine and herbs.
Serving suggestions:
- Serve the stew hot with a side of crusty bread or roasted vegetables.
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