Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup water
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- 1 cup frozen corn
- 1 cup frozen lima beans
- 1 cup frozen peas
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Pour in the beef broth and water, and bring to a boil.
4. Add the carrots, potatoes, and celery to the pot and stir to combine.
5. Reduce the heat to low and let the mixture simmer for 30 minutes.
6. Add the corn, lima beans, peas, diced tomatoes, thyme, and rosemary to the pot and stir to combine.
7. Season with salt and pepper to taste.
8. Let the mixture simmer for an additional 30-45 minutes, or until the beef is tender and the vegetables are cooked through.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 27g
Protein: 31g
Sodium: 550mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of beef roast instead of chuck roast.
- You can use fresh or frozen vegetables, depending on what you have on hand.
- You can use fresh herbs instead of dried herbs, but use 3 times the amount.
Variations:
- You can add other vegetables, such as green beans or bell peppers.
- You can add a can of beans, such as kidney beans or black beans, for extra protein.
- You can add a splash of Worcestershire sauce or hot sauce for extra flavor.
Tips and tricks:
- Cut the beef into small, bite-sized pieces for faster cooking.
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer for longer to reduce the liquid.
- You can make this stew ahead of time and reheat it when ready to serve.
Storage instructions:
Store any leftovers 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, garnished with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, or a dollop of sour cream.
Pairings:
This stew pairs well with crusty bread or cornbread.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the beef is tough, let it simmer for longer until it is tender.
- If the vegetables are too soft, add them later in the cooking process or use firmer vegetables.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Burgoo is a traditional stew from Kentucky, often made with a variety of meats and vegetables.
Flavor profiles:
This stew is savory and hearty, with a mix of tender beef and flavorful vegetables.
Serving suggestions:
Serve this stew as a main course for a cozy dinner at home.
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Taste: Savory, Tangy, Hearty, Comforting, Rich