Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a large bowl, toss the beef cubes with flour until coated.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Pour in the beef broth and red wine, and add the bay leaves and thyme. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaves before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Carrots and potatoes can be substituted with other root vegetables such as parsnips or turnips.
Variations:
- Add mushrooms to the stew for extra flavor.
- Use beer instead of red wine for a different flavor profile.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- For a thicker stew, add more flour to the beef before cooking.
- To save time, use pre-cut beef stew meat.
- For a deeper flavor, brown the beef in batches instead of all at once.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Serve with a side salad and a glass of red wine.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, add a slurry of cornstarch and water to thicken it.
- If the stew is too thick, add more 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 leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef stew has been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
This beef stew is savory and hearty, with a rich beef broth and red wine base.
Serving suggestions:
Serve with a side salad and crusty bread for a complete meal.
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