Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 medium potatoes, peeled and diced
- 4 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup frozen peas
- 2 tbsp. cornstarch
- 2 tbsp. cold water
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 3-5 minutes.
4. Pour in the beef broth and water, and add the bay leaves, dried thyme, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the stew for 1 hour, stirring occasionally.
7. Add the diced potatoes, sliced carrots, and sliced celery to the pot, and stir to combine.
8. Cover the pot with the lid and continue to simmer the stew for another 30-40 minutes, or until the vegetables are tender.
9. Add the frozen peas to the pot and stir to combine.
10. In a small bowl, whisk together the cornstarch and cold water until smooth.
11. Pour the cornstarch mixture into the pot and stir to thicken the stew.
12. Remove the bay leaves from the pot before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 412
- Fat: 16g
- Carbohydrates: 32g
- Protein: 36g
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- You can use sweet potatoes instead of regular potatoes.
- You can use parsnips instead of carrots.
Variations:
- Add a can of diced tomatoes for a tomato-based beef stew.
- Add a splash of red wine for a richer flavor.
- Add a tablespoon of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the beef stew meat from the pot before adding the onion and garlic.
- Cut the vegetables into similar-sized pieces for even cooking.
Storage instructions:
- Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the beef stew in bowls with a side of crusty bread.
Garnishes:
- Sprinkle chopped fresh parsley or thyme over the top of the stew before serving.
Pairings:
- Serve the beef stew with a glass of red wine.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, whisk together another tablespoon of cornstarch and cold water and add it to the pot.
Food safety advice:
- Make sure the beef stew reaches an internal temperature of 165°F before serving.
Food history:
- Beef stew has been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve the beef stew as a main course for dinner.
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