Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 2 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 turnips, peeled and cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1-inch pieces
- 1 bouquet garni (1 bay leaf, 2 sprigs of thyme, 2 sprigs of parsley)
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the beef broth, water, bouquet garni, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
5. Add the carrots, parsnips, turnips, and potatoes. Cover the pot and transfer to the oven. Bake for 1 hour, or until the vegetables are tender and the beef is cooked through.
6. Remove the bouquet garni and discard. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 25g
- Protein: 40g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round roast.
- Parsnips and turnips can be substituted with other root vegetables such as rutabaga or celery root.
Variations:
- Add some chopped celery and leeks for extra flavor.
- Use lamb or pork instead of beef.
- Add some white wine to the broth for a more complex flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a sharp knife to cut the vegetables into even-sized pieces for even cooking.
- Let the stew cool down before refrigerating or freezing to prevent the growth of bacteria.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with some crusty bread on the side.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mashed potatoes or crusty bread.
Troubleshooting advice:
- If the stew is too thin, remove the lid and let it simmer uncovered until the liquid has reduced and thickened.
- If the stew is too thick, add some more beef broth or water.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Hochepot is a traditional French stew made with meat and vegetables.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot with some crusty bread on the side.
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Region: Belgian