Ingredients with Measurements:
- 2 lbs. beef stew meat, cubed
- 2 tbsp. olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1 cup celery, chopped
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add beef stew meat and brown on all sides, about 5-7 minutes.
3. Remove beef from pot and set aside.
4. Add onion and garlic to the pot and sauté until onion is translucent, about 5 minutes.
5. Add beef broth and red wine to the pot and stir to combine.
6. Return beef to the pot and add carrots, potatoes, celery, thyme, and rosemary.
7. Season with salt and pepper to taste.
8. Bring stew to a boil, then reduce heat to low and cover with lid.
9. Simmer for 2-3 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Carrots, potatoes, and celery can be substituted with other root vegetables such as parsnips, turnips, or sweet potatoes.
Variations:
- Add mushrooms for a richer flavor.
- Use lamb or venison instead of beef.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- For a thicker stew, mix 2 tbsp. of cornstarch with 2 tbsp. of water and stir into the stew during the last 15 minutes of cooking.
- To save time, use pre-cut stew meat from the grocery store.
- For a deeper flavor, sear the beef in batches instead of all at once.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
Sprinkle with chopped fresh parsley or thyme.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Crusty bread, mashed potatoes, or a side salad.
Troubleshooting advice:
- If the stew is too thin, mix 2 tbsp. of cornstarch with 2 tbsp. of water and stir into the stew during the last 15 minutes of cooking.
- If the stew is too thick, add more beef broth or water 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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Duhallow Stew is a traditional Irish stew that originated in the Duhallow region of County Cork, Ireland. It is typically made with beef, root vegetables, and a rich broth.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot with a slice of crusty bread on the side.
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