Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp caraway seeds
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1/2 cup sour cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy pot over medium-high heat.
2. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
4. Add the minced garlic and sauté for 1 minute more.
5. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
6. Stir in the diced tomatoes, tomato paste, paprika, caraway seeds, bay leaf, salt, and black pepper.
7. Return the beef to the pot and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour.
9. Add the cubed potatoes, sliced carrots, and chopped bell peppers to the pot.
10. Cover the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
11. Remove the bay leaf from the pot.
12. Stir in the sour cream and chopped parsley.
13. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 380
- Fat per serving: 18g
- Carbohydrates per serving: 23g
- Protein per serving: 28g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Dry red wine can be substituted with beef broth or vegetable broth.
- Caraway seeds can be substituted with fennel seeds or cumin seeds.
- Sour cream can be substituted with plain Greek yogurt or crème fraîche.
Variations:
- Add 1 cup of sliced mushrooms to the pot with the vegetables.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add 1 cup of frozen peas to the pot during the last 5 minutes of cooking.
- Use lamb or pork instead of beef for a different flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape the bottom of the pot when adding the broth and wine to release any browned bits.
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Stir the sour cream into the stew just before serving to prevent curdling.
Storage instructions:
- Store any leftovers 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 dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
- Sour cream
- Chopped fresh parsley
- Crusty bread
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Crusty bread or garlic bread
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or roasted potatoes
- Steamed rice or egg noodles
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few minutes to thicken the sauce.
- If the stew is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Bukovinskyi Stew is a traditional dish from the Bukovina region of Ukraine, which is known for its hearty and flavorful cuisine.
Flavor profiles:
- Savory, rich, and slightly tangy from the sour cream.
Serving suggestions:
- Serve the stew with a side of crusty bread for dipping into the sauce.
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Region: Ukrainian