Ingredients with Measurements:
- 2 lbs beef chuck, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 1 cup frozen peas
Special equipment needed:
- Large cast iron pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in the cast iron pot over medium-high heat.
2. Add the beef and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add the beef broth, red wine, bay leaves, thyme, paprika, salt, and black pepper to the pot and stir to combine.
6. Add the browned beef back to the pot and bring to a simmer.
7. Cover the pot with the lid and simmer for 1 hour.
8. Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes or until the vegetables are tender.
9. Add the frozen peas to the pot and cook for an additional 5-10 minutes until heated through.
10. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning the beef, then simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 16g
Carbohydrates: 32g
Protein: 30g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Carrots and potatoes can be substituted with other root vegetables such as parsnips or turnips.
Variations:
- Add mushrooms or bell peppers for extra flavor.
- Use lamb or chicken instead of beef.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot for added flavor.
- Add more beef broth or water if the potjiekos becomes too dry.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter with crusty bread on the side.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Crusty bread, rice, or roasted vegetables.
Troubleshooting advice:
If the potjiekos is too dry, add more beef broth or water. If it is too watery, remove the lid and simmer for an additional 10-15 minutes to thicken the sauce.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Potjiekos is a traditional South African stew that is cooked in a cast iron pot over an open fire.
Flavor profiles:
This dish is savory and hearty with a rich beef and red wine flavor.
Serving suggestions:
Serve with a side of crusty bread or over a bed of rice.
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Region: South African