Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp. tomato paste
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 large carrots, peeled and chopped
- 4 large potatoes, peeled and chopped
- 2 cups chopped cabbage
- 1 cup chopped kale
- 1 cup chopped turnips
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove beef from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add beef broth, red wine, tomato paste, bay leaves, thyme, rosemary, salt, and black pepper to the pot.
6. Stir to combine and bring to a boil.
7. Reduce heat to low and simmer for 1 hour.
8. Add carrots, potatoes, cabbage, kale, and turnips to the pot.
9. Stir to combine and simmer for an additional 30-45 minutes, or until vegetables are tender.
10. Remove bay leaves and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 45 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or venison.
- Red wine can be substituted with beef broth or vegetable broth.
- Carrots, potatoes, cabbage, kale, and turnips can be substituted with any vegetables of your choice.
Variations:
- Add 1 cup of barley or lentils for a heartier stew.
- Add 1 cup of frozen peas or green beans for a pop of color and flavor.
- Add 1 tsp. of smoked paprika for a smoky flavor.
Tips and tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onion and garlic.
- Cut the vegetables into bite-sized pieces to ensure even cooking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
- Fresh herbs, such as thyme or rosemary.
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer for an additional 10-15 minutes to thicken it up.
Food safety advice:
- Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Carraignamuc Stew is a traditional Irish stew made with beef, root vegetables, and herbs.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot with a side of crusty bread or crackers.
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