Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5-7 minutes. Remove beef from pot and set aside.
2. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add beef broth, red wine, tomato paste, thyme, rosemary, paprika, salt, and black pepper to the pot. Stir to combine.
4. Return beef to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
5. Add carrots and potatoes to the pot and continue to simmer for another 30 minutes, or until vegetables are tender.
6. Add frozen peas to the pot and cook for an additional 5 minutes.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 26g
Protein: 33g
Sodium: 910mg
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas can be substituted with frozen corn or green beans.
Variations:
- Add mushrooms for a richer flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
- Cut the vegetables into similar-sized pieces for even cooking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Roasted Brussels sprouts or garlic mashed potatoes.
Troubleshooting advice:
If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of cold water and stir into the stew. Simmer for a few minutes until thickened.
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:
Colorado Blackie was a famous rodeo bull from the 1920s. This recipe pays homage to the state's rich history in the cattle industry.
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve with a glass of red wine for a perfect pairing.
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