Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Add the remaining tablespoon of olive oil to the pot and sauté the onion and garlic until softened, about 3-5 minutes.
3. Add the carrots and celery to the pot and cook for another 5 minutes.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Add the beef broth, red wine, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine.
6. Return the beef to the pot and bring the stew to a boil.
7. Reduce the heat to low and simmer the stew, covered, for 2-3 hours or until the beef is tender.
8. Remove the bay leaf and adjust the seasoning if necessary.
9. Serve the Carnia-Style Beef Stew hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 12g
Protein: 35g
Sodium: 700mg
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.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Use lamb or pork instead of beef for a different flavor.
- Add mushrooms or green beans for more vegetables.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot when sautéing the vegetables.
- If the stew is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the pot to thicken the sauce.
Storage instructions:
Store the Carnia-Style Beef Stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a sprig of fresh thyme or rosemary on top.
Garnishes:
Garnish the stew with chopped parsley or grated Parmesan cheese.
Pairings:
Pair the Carnia-Style Beef Stew with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the stew with crusty bread, mashed potatoes, or rice.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or red wine to thin it out.
- If the beef is tough, simmer the stew for a longer time until the meat is tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Carnia-Style Beef Stew is a traditional dish from the Carnia region of Italy, which is known for its hearty and rustic cuisine.
Flavor profiles:
The Carnia-Style Beef Stew is savory and rich, with a deep beefy flavor and a hint of sweetness from the carrots and red wine.
Serving suggestions:
Serve the Carnia-Style Beef Stew as a main course for a cozy dinner with family and friends.
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Taste: Savory, Herby, Rich, Hearty, Comforting