Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 tsp dried wormseed
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 cup frozen peas
- 1 tbsp olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the diced tomatoes (with their juice), beef broth, dried wormseed, paprika, salt, and black pepper to the pot. Stir to combine.
5. Add the diced potatoes and carrots to the pot and stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the stew for 20-25 minutes, or until the potatoes and carrots are tender.
8. Add the frozen peas to the pot and stir to combine.
9. Cook for an additional 5-10 minutes, or until the peas are heated through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the stew.
Serving size:
Makes 6 servings.
Nutritional information:
Calories per serving: 295
Fat: 12g
Protein: 21g
Carbohydrates: 25g
Fiber: 5g
Sugar: 6g
Sodium: 905mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Fresh tomatoes can be used instead of canned tomatoes.
- Chicken or vegetable broth can be used instead of beef broth.
- Fresh parsley or cilantro can be used instead of dried wormseed.
Variations:
- Add a can of drained and rinsed black beans for added protein and fiber.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a can of corn for a pop of color and sweetness.
- Use ground pork or lamb instead of beef for a different flavor profile.
Tips and tricks:
- Make sure to break up the ground beef into small pieces while browning it to ensure it cooks evenly.
- Use a sharp knife to dice the potatoes and carrots into small, uniform pieces for even cooking.
- If the stew is too thick, add more broth or water to thin it out to your desired consistency.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh parsley or cilantro on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Crusty bread or dinner rolls
- Green salad with a vinaigrette dressing
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or broccoli
- Mashed sweet potatoes
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few minutes to thicken it up.
- If the stew is too thick, add more broth or water to thin it out to your desired consistency.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Wormseed, also known as Mexican tea or epazote, is a herb commonly used in Mexican cuisine. It has a strong, pungent flavor and is often used to flavor beans and stews.
Flavor profiles:
This stew has a rich, savory flavor from the ground beef and beef broth, with a slightly spicy and earthy flavor from the dried wormseed and paprika.
Serving suggestions:
Serve the stew hot with a side of crusty bread or dinner rolls for dipping. A green salad with a vinaigrette dressing would also pair well with this hearty stew.
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