Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add beef stew meat and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Add carrots, celery, and potatoes to the pot and sauté for another 5 minutes.
5. Return the beef to the pot and add beef broth, red wine, diced tomatoes, thyme, rosemary, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 20g
Protein: 35g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add 1 cup of frozen peas or corn to the stew during the last 10 minutes of cooking.
- Substitute beef stew meat with chicken or pork.
- Add 1 cup of cooked barley or quinoa to the stew for a heartier meal.
Tips and Tricks:
- For a deeper flavor, sear the beef in batches and do not overcrowd the pot.
- Use a good quality red wine for best results.
- If the stew is too thick, add more beef broth or water to thin it out.
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 over low heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or dinner rolls
- Mashed potatoes or rice
Suggested Side Dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it.
- If the stew is too salty, add a peeled potato to the pot and simmer for 10-15 minutes. The potato will absorb some of the salt.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food History:
Balcarce Beef Stew is a traditional Argentinean dish named after the town of Balcarce in Buenos Aires province. It is a hearty and comforting meal that is perfect for cold winter nights.
Flavor Profiles:
Savory, rich, and comforting.
Serving Suggestions:
Serve the stew with crusty bread or dinner rolls and a green salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Argentinian