Ingredients with Measurements:
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and cubed
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic, and cook until the onion is translucent, about 3 minutes.
4. Add the carrots, potatoes, diced tomatoes, beef broth, paprika, thyme, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped celery or bell peppers for extra flavor and nutrition.
- Use different herbs and spices, such as rosemary or cumin, to customize the flavor of the stew.
- Add a can of drained and rinsed beans, such as kidney or black beans, for extra protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Taste the stew and adjust the seasoning as needed before serving.
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 medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of the stew before serving.
Pairings:
- Serve the stew with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Mashed sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
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:
- Cherni Vit Stew is a traditional Bulgarian dish named after the village of Cherni Vit in the Balkan Mountains.
Flavor profiles:
- Savory, hearty, and slightly sweet from the carrots and potatoes.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
Related Categories
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Region: Bulgarian
Taste: Savory, Tangy, Earthy, Herbaceous, Spicy