Ingredients with Measurements:
- 2 lbs. beef chuck roast, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp. tomato paste
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 large carrots, peeled and sliced
- 3 large potatoes, peeled and cubed
- 1 cup frozen peas
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
4. Add the minced garlic and sauté for another minute.
5. Pour in the beef broth and red wine, and stir in the tomato paste, bay leaves, dried thyme, salt, and black pepper.
6. Add the browned beef back into the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
8. Add the sliced carrots and cubed potatoes to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.
9. Stir in the frozen peas and cook for another 5-10 minutes, or until the peas are heated through.
10. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 360
Fat: 14g
Carbohydrates: 23g
Protein: 30g
Sodium: 800mg
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Frozen peas can be substituted with canned peas or fresh peas.
Variations:
- Add chopped celery or parsnips to the stew for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and Tricks:
- For a thicker stew, mix 1 tbsp. of cornstarch with 1 tbsp. of cold water and stir into the stew during the last 10 minutes of cooking.
- To save time, use pre-cut beef stew meat instead of cutting the beef chuck roast yourself.
- For a deeper flavor, brown the beef in batches instead of all at once.
Storage Instructions:
Store leftovers 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 the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested Side Dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting Advice:
- If the stew is too thin, mix 1 tbsp. of cornstarch with 1 tbsp. of cold water and stir into the stew during the last 10 minutes of cooking.
- If the beef is tough, simmer for an additional 30 minutes until tender.
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Carrowholly Beef Stew is a traditional Irish dish that originated in the town of Carrowholly in County Mayo.
Flavor Profiles:
The stew has a rich and savory flavor with hints of red wine and thyme.
Serving Suggestions:
Serve the stew as a main course for dinner or lunch.
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