Ingredients with Measurements:
- 1 lb beef stew meat, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 cup canned tomatoes, chopped
- 1 cup beef broth
- 1/2 cup dry white wine
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the carrots, celery, and potatoes and cook for another 5 minutes.
5. Pour in the canned tomatoes, beef broth, and white wine. Stir to combine.
6. Add the dried cranberries, raisins, and pine nuts. Stir to combine.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and cover with the lid.
9. Simmer for 1 hour, stirring occasionally.
10. Remove the lid and sprinkle the grated Parmesan cheese over the top.
11. Cover again and simmer for another 10 minutes, or until the cheese is melted and bubbly.
12. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 540
- Total fat: 26g
- Saturated fat: 6g
- Cholesterol: 85mg
- Sodium: 670mg
- Total carbohydrates: 41g
- Dietary fiber: 5g
- Sugars: 22g
- Protein: 35g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Dried cranberries can be substituted with dried cherries or currants.
- Pine nuts can be substituted with chopped walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add a can of drained and rinsed cannellini beans for extra protein and fiber.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use a sharp knife to cut the beef into small cubes for even cooking.
- Don't skip the step of browning the beef as it adds flavor to the dish.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or basil
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Roasted vegetables or a side salad
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few more minutes to thicken it up.
- 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.
Food history:
- Carbonada alla Trentina is a traditional stew from the Trentino-Alto Adige region of Italy. It is typically made with beef, potatoes, and dried fruit.
Flavor profiles:
- Savory, sweet, and nutty
Serving suggestions:
- Serve hot with crusty bread or garlic bread.
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Region: Italian