Ingredients with Measurements:
- 1 lb. Casel Bellunese cheese, cut into small cubes
- 1 lb. beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz.)
- 4 cups beef broth
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and brown on all sides, stirring occasionally.
3. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are tender.
4. Add the diced tomatoes, beef broth, and dried thyme. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1 hour.
6. Add the Casel Bellunese cheese cubes to the pot and stir gently to combine.
7. Let the stew simmer for an additional 10-15 minutes, or until the cheese has melted and the stew has thickened.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning the beef stew meat, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 24g
Carbohydrates: 16g
Protein: 42g
Sodium: 1300mg
Substitutions for ingredients:
- Any type of firm cheese can be substituted for Casel Bellunese cheese.
- Chicken or pork can be used instead of beef stew meat.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add chopped potatoes or sweet potatoes for a heartier stew.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a splash of red wine for a richer flavor.
Tips and tricks:
- Be sure to brown the beef stew meat well to develop a deep, rich flavor in the stew.
- Use a wooden spoon or spatula to stir the stew gently so that the cheese doesn't break apart.
- If the stew is too thick, add a little more beef broth to thin it out.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese can be used as garnishes.
Pairings:
Serve the stew with crusty bread and a green salad on the side.
Suggested side dishes:
Roasted vegetables or mashed potatoes would be great side dishes for this stew.
Troubleshooting advice:
- If the stew is too thin, let it simmer for a little longer to thicken up.
- If the cheese doesn't melt completely, turn up the heat slightly and stir gently until melted.
Food safety advice:
Be sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Casel Bellunese is a semi-hard cheese from the Belluno province in northern Italy. It is traditionally made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
This stew has a rich, savory flavor from the beef and cheese, with a hint of sweetness from the carrots and tomatoes.
Serving suggestions:
Serve this stew as a comforting and satisfying meal on a chilly evening.
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