Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz.)
- 2 cups beef broth
- 1 cup red wine
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive 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. Remove the beef from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are tender, about 5-7 minutes.
5. Add the diced tomatoes, beef broth, red wine, thyme, rosemary, bay leaf, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaf and discard.
8. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 315
Fat: 14g
Carbohydrates: 14g
Protein: 28g
Sodium: 700mg
Sugar: 6g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Red wine can be substituted with beef broth or water.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Use different herbs, such as oregano or basil, for a different flavor profile.
- Add a can of drained and rinsed cannellini beans for added protein and fiber.
Tips and tricks:
- Brown the beef in batches to ensure even browning and avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the vegetables.
- Let the stew cool completely before storing in the refrigerator or freezer.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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 thyme or rosemary on top.
Garnishes:
Sprinkle chopped fresh parsley or grated Parmesan cheese on top of the stew before serving.
Pairings:
Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted root vegetables
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
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 or freezer within 2 hours of cooking.
Food history:
Bruz d'Murazzan Stew is a traditional Italian stew that originated in the region of Emilia-Romagna. It is named after the town of Murazzano, where the famous cheese Bruz d'Murazzan is produced.
Flavor profiles:
This stew is rich and hearty, with a savory and slightly sweet flavor from the beef, vegetables, and red wine.
Serving suggestions:
Serve the stew in a large bowl with a side of crusty bread for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A