Ingredients with Measurements:
- 2 lbs of beef stew meat, cut into bite-sized pieces
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of beef broth
- 1 cup of red wine
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of Bruz d'Murazzanivan cheese, grated
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the carrots and celery to the pot and cook for another 5 minutes.
4. Pour in the diced tomatoes, beef broth, and red wine. Stir in the dried thyme and bay leaf. Season with salt and pepper to taste.
5. Bring the stew to a boil, then reduce the heat to low and cover with a lid. Simmer for 1-2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaf from the pot. Stir in the grated Bruz d'Murazzanivan cheese until melted and well combined.
7. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for browning the beef and sautéing the vegetables, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 10g
Cholesterol: 120mg
Sodium: 700mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugars: 5g
Protein: 40g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork.
- Red wine can be substituted with beef broth or vegetable broth.
- Bruz d'Murazzanivan cheese can be substituted with any other type of cheese that melts well, such as Gruyere or cheddar.
Variations:
- Add potatoes or sweet potatoes to the stew for extra heartiness.
- Use different herbs and spices, such as rosemary or paprika, to change up the flavor.
- Add a can of drained and rinsed beans, such as cannellini or kidney beans, to the stew for extra protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while sautéing the vegetables. This will add extra flavor to the stew.
- Let the stew simmer for at least an hour to allow the flavors to meld together and the beef to become tender.
Storage instructions:
Store any 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, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme or parsley on top.
Garnishes:
Sprinkle some extra grated Bruz d'Murazzanivan cheese on top of each serving.
Pairings:
Serve the stew with a crusty baguette or some cooked rice.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
- Green salad with a tangy vinaigrette.
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken up.
- If the stew is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of at least 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Bruz d'Murazzanivan cheese is a traditional Italian cheese made from cow's milk. It is named after the town of Murazzano in the Piedmont region of Italy. The cheese has a mild and slightly nutty flavor, and melts well, making it a great addition to stews and other dishes.
Flavor profiles:
This stew has a rich and savory flavor, with hints of sweetness from the carrots and tomatoes. The Bruz d'Murazzanivan cheese adds a creamy and slightly tangy note to the dish.
Serving suggestions:
Serve the stew in a large pot or Dutch oven at the center of the table, with bowls and spoons for everyone to help themselves.
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