Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup dangke cheese, crumbled
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Pour in the beef broth and diced tomatoes with their juices. Stir to combine.
5. Add the chopped carrots and potatoes, salt, black pepper, paprika, dried thyme, and bay leaf. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the stew for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
8. Remove the bay leaf from the pot.
9. Stir in the crumbled dangke cheese until melted and well combined.
10. Serve the dangke beef stew hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 20g
Protein: 28g
Sodium: 1050mg
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of dangke cheese.
- You can use any type of meat you prefer instead of beef stew meat.
Variations:
- Add other vegetables such as celery, bell peppers, or green beans.
- Use chicken or pork instead of beef.
- Add a can of drained and rinsed kidney beans for extra protein.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the vegetables into uniform pieces for even cooking.
- Stir the stew occasionally while simmering to prevent sticking.
Storage instructions:
- Store leftover dangke beef stew in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover dangke beef stew in an airtight container for up to 3 months.
Reheating instructions:
- Reheat leftover dangke beef stew in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve the dangke beef stew in individual bowls with a crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of the dangke beef stew before serving.
Pairings:
- Serve the dangke beef stew with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
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 dangke beef stew in the refrigerator or freezer promptly to prevent bacteria growth.
Food history:
- Dangke cheese is a traditional Indonesian cheese made from buffalo milk.
Flavor profiles:
- The dangke beef stew is savory, hearty, and slightly tangy from the dangke cheese.
Serving suggestions:
- Serve the dangke beef stew as a main course for lunch or dinner.
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Region: Indonesian