Ingredients with Measurements:
- 2 lbs. capra meat, cubed
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add capra meat and brown on all sides. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add chopped carrots, parsnips, turnips, and potatoes to the pot and stir to combine.
5. Add dried thyme, dried rosemary, and bay leaves to the pot and stir to combine.
6. Return the browned capra meat to the pot and pour in beef broth.
7. Bring the stew to a boil, then reduce heat to low and let simmer for 1-2 hours, or until the meat is tender and the vegetables are cooked through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Capra meat can be substituted with beef or lamb.
- Beef broth can be substituted with vegetable broth for a vegetarian option.
Variations:
- Add chopped kale or spinach to the stew for added nutrition.
- Substitute the root vegetables with your favorite vegetables, such as sweet potatoes, butternut squash, or celery root.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Browning the capra meat before adding it to the stew will give it a nice flavor and texture.
- If the stew is too thick, add more beef broth or water to thin it out.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh thyme or rosemary on top.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Crusty bread
- Rice
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, let it simmer for longer to reduce the liquid.
- If the meat is tough, let it simmer for longer until it becomes tender.
Food safety advice:
- Make sure to cook the capra meat 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:
Capra meat is a traditional meat in many Mediterranean and Middle Eastern cuisines.
Flavor profiles:
The capra meat adds a rich and gamey flavor to the stew, while the root vegetables add a sweet and earthy flavor.
Serving suggestions:
Serve hot with crusty bread or over rice for a complete meal.
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Taste: Savory, Earthy, Herbal, Hearty, Comforting