Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1 lb mushrooms, sliced
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large bowl, mix together the flour, salt, and black pepper. Add the beef cubes and toss to coat evenly.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add the beef broth and red wine to the pot, scraping up any browned bits from the bottom. Add the mushrooms, tomato paste, bay leaves, thyme, and paprika. Stir to combine.
5. Return the beef cubes to the pot and bring to a simmer. Cover and cook over low heat for 2-3 hours, or until the beef is tender.
6. Remove the bay leaves and stir in the chopped parsley. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 15g
Protein: 38g
Sodium: 930mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Mushrooms can be substituted with carrots, potatoes, or turnips.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use white wine instead of red wine for a lighter flavor.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- Brown the beef cubes in batches to ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Let the stew simmer over low heat for at least 2 hours to allow the flavors to develop.
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 with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, chopped chives, or a dollop of sour cream.
Pairings:
Crusty bread, mashed potatoes, or rice.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, mix together 1 tbsp cornstarch with 1 tbsp water and stir it into the stew. Simmer for a few minutes until the stew thickens.
Food safety advice:
- Make sure the beef is cooked 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:
Stews have been a popular dish for centuries, dating back to ancient times when people cooked meat and vegetables in a pot over an open fire.
Flavor profiles:
This beef and mushroom stew is savory and rich, with a deep beef flavor and earthy notes from the mushrooms.
Serving suggestions:
Serve this stew as a main course for a cozy dinner at home.
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