Ingredients with Measurements:
- 1 lb. beef stew meat, cubed
- 2 cups water
- 1 cup beef broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
4. Add the chopped tomatoes, green bell pepper, and red bell pepper to the pot and cook for another 5-7 minutes, stirring occasionally.
5. Add the paprika, cumin, salt, and black pepper to the pot and stir to combine.
6. Pour in the water and beef broth, and bring the mixture to a boil.
7. Reduce the heat to low and let the stew simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
8. Stir in the chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 10g
Protein: 23g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Beef broth can be substituted with vegetable broth for a vegetarian version.
Variations:
- Add potatoes or carrots for a heartier stew.
- Use different spices such as turmeric or coriander for a different flavor profile.
- Add a can of chickpeas or kidney beans for extra protein and fiber.
Tips and tricks:
- Brown the beef stew meat in batches to ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the vegetables.
- Let the stew simmer on low heat for a longer period of time for a richer flavor.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the stew.
Pairings:
Serve the stew with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the beef is tough, let the stew simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Dali ni Horbo Stew is a traditional Filipino dish that originated in the northern region of the Philippines.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
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Region: Maldivian