Ingredients with Measurements:
- 1 lb. beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cups beef broth
- 1 cup water
- 2 tbsp. chopped fresh dill
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add beef stew meat and cook until browned on all sides.
2. Add chopped carrots, celery, and onion to the pot. Cook until vegetables are tender, stirring occasionally.
3. Sprinkle flour over the vegetables and stir until coated. Cook for 1-2 minutes.
4. Add beef broth, water, and pearl barley to the pot. Stir to combine.
5. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
6. After 1 hour, add chopped fresh dill to the pot. Stir to combine.
7. Continue to simmer the stew for an additional 30 minutes, or until the barley is tender and the stew has thickened.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Medium heat for browning the beef, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 380
Fat: 12g
Carbohydrates: 38g
Protein: 30g
Sodium: 920mg
Fiber: 9g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork.
- Pearl barley can be substituted with brown rice or quinoa.
- Fresh dill can be substituted with dried dill.
Variations:
- Add chopped potatoes to the stew for a heartier meal.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Stir the stew occasionally to prevent sticking to the bottom of the pot.
- If the stew is too thick, add more water or broth to thin it out.
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 over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of fresh dill on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the stew is too thin, simmer for an additional 10-15 minutes to thicken. If the stew is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Dillegrout Stew is a traditional Scandinavian dish that dates back to the 18th century.
Flavor profiles:
This stew has a savory and slightly sweet flavor from the beef broth and vegetables, with a hint of freshness from the dill.
Serving suggestions:
Serve the stew as a main course for dinner or lunch.
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