Ingredients with Measurements:
- 1 1/2 lbs beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- 1/2 cup dry white wine
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add beef and cook until browned on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Sprinkle flour over the onions and garlic and stir to combine.
5. Add the can of diced tomatoes (including juice), beef broth, white wine, thyme, salt, and pepper. Stir to combine.
6. Return the beef to the pot and bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the sauce has thickened.
8. Serve hot with your choice of side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning beef, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 328
Fat: 14g
Carbohydrates: 10g
Protein: 35g
Sodium: 518mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped carrots and celery to the pot for a heartier meal.
- Use canned diced tomatoes with green chilies for a spicy kick.
- Add sliced mushrooms to the pot for extra flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- If the sauce is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the pot. Simmer for an additional 10-15 minutes until the sauce has thickened.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top.
Pairings:
Serve with crusty bread or over rice or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Steamed broccoli
Troubleshooting advice:
- If the beef is tough, simmer for an additional 30 minutes or until tender.
- If the sauce is too thick, add more beef broth or white wine to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly.
Food history:
Fricassee is a French dish that typically involves braising meat in a white sauce. This recipe adds tomatoes for a twist on the classic dish.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Taste: Savory, Tangy, Rich, Herbaceous, Umami