Ingredients with Measurements:
- 1 pound beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn
- 1 cup frozen lima beans
- 1 cup frozen okra
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the beef stew meat over medium-high heat until browned on all sides. Remove the meat and set aside.
2. In the same pot, add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the beef broth, diced tomatoes, frozen corn, lima beans, okra, cabbage, carrots, and potatoes to the pot.
4. Stir in the Worcestershire sauce, salt, black pepper, paprika, and cayenne pepper.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the vegetables are tender and the meat is cooked through.
6. Serve hot, garnished with fresh parsley or green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 28g
- Protein: 22g
Substitutions for ingredients:
- You can use chicken or pork instead of beef stew meat.
- You can use fresh vegetables instead of frozen.
Variations:
- Add diced bell peppers for extra flavor.
- Use different spices to change the flavor profile.
Tips and tricks:
- Browning the meat before adding the vegetables adds extra flavor to the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
- Serve with crusty bread or cornbread for a hearty meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in bowls with a sprig of fresh parsley or green onions on top.
Garnishes:
- Fresh parsley or green onions
Pairings:
- Crusty bread or cornbread
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the stew is too thin, simmer for longer to reduce the liquid.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the meat is cooked through before serving.
Food history:
- Chow-Chow Stew is a traditional Southern dish that originated in the United States.
Flavor profiles:
- Savory, slightly spicy, and hearty.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Spicy, Hearty, Comforting