Ingredients with Measurements:
- 2 lbs. beef chuck roast, cut into 1-inch cubes
- 2 tbsp. olive 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
- 4 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and chopped
- 1 cup frozen peas
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. Add chopped onions to the pot and sauté until translucent, about 5 minutes.
4. Add minced garlic and sauté for another minute.
5. Add beef broth, red wine, tomato paste, bay leaves, and dried thyme to the pot. Stir to combine.
6. Return beef to the pot and bring to a boil.
7. Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beef is tender.
8. Add chopped carrots and potatoes to the pot and continue to simmer for another 30 minutes, or until vegetables are tender.
9. Add frozen peas to the pot and cook for an additional 5 minutes.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Simmer on low heat.
Serving size:
6 servings
Nutritional information:
Calories: 415
Fat: 19g
Carbohydrates: 23g
Protein: 33g
Sodium: 564mg
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 fresh or canned peas.
Variations:
- Add mushrooms to the stew for an earthy flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Substitute beef with lamb for a different flavor profile.
Tips and Tricks:
- Cut the beef into evenly sized cubes to ensure even cooking.
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot when adding the liquid to the stew.
Storage Instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a bowl with a crusty bread on the side.
Garnishes:
Sprinkle with chopped parsley or thyme.
Pairings:
Serve with a glass of red wine.
Suggested Side Dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting Advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken.
- If the stew is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Cook beef to an internal temperature of 145°F.
- Refrigerate leftovers promptly.
Food History:
Beef stew has been a staple in many cultures for centuries. It was a popular dish among the poor in medieval Europe and has since become a classic comfort food.
Flavor Profiles:
The beef stew has a rich and savory flavor with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve hot with crusty bread on the side.
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