Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 can (14.5 oz.) diced tomatoes, undrained
- 2 cups sliced carrots
- 2 cups sliced celery
- 2 cups diced potatoes
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the beef stew meat over medium-high heat. Remove the meat from the pot and set aside.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the beef broth, diced tomatoes, sliced carrots, sliced celery, diced potatoes, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir to combine.
4. Return the browned beef stew meat to the pot and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. In a small bowl, whisk together the all-purpose flour and water until smooth. Stir the flour mixture into the stew and cook for an additional 10 to 15 minutes, or until the stew has thickened.
7. Stir in the chopped fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Beef broth can be substituted with chicken or vegetable broth.
- Diced tomatoes can be substituted with crushed tomatoes.
- Carrots, celery, and potatoes can be substituted with other root vegetables such as parsnips or turnips.
Variations:
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
- Add a cup of frozen peas during the last 10 minutes of cooking for a pop of color and flavor.
- Use fresh herbs instead of dried for a brighter flavor.
Tips and tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onion and garlic. This will add extra flavor to the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store leftover Brunswick Mum Stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Brunswick Mum Stew in a pot over low heat until heated through.
Presentation ideas:
Serve Brunswick Mum Stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish Brunswick Mum Stew with a sprinkle of chopped fresh parsley or a dollop of sour cream.
Pairings:
Pair Brunswick Mum Stew with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve Brunswick Mum Stew with a side salad or a crusty bread for dipping.
Troubleshooting advice:
- If the stew is too thin, whisk together more flour and water and add it to the pot.
- If the beef is tough, simmer the stew for an additional 30 minutes or until the beef is tender.
Food safety advice:
- Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Brunswick Mum Stew in the refrigerator within 2 hours of cooking.
Food history:
Brunswick Mum Stew is a traditional dish from Brunswick, Germany. It is a hearty stew made with beef, vegetables, and herbs.
Flavor profiles:
Brunswick Mum Stew is savory and comforting with a rich beef broth base and a blend of herbs and vegetables.
Serving suggestions:
Serve Brunswick Mum Stew as a main dish for dinner or lunch. It is perfect for cold winter days or when you need a comforting meal.
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