Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced bell pepper
- 1 cup diced tomatoes
- 1 cup coconut milk
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
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. Remove the beef from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
5. Stir in the tomato paste, Worcestershire sauce, soy sauce, brown sugar, paprika, cumin, salt, and black pepper.
6. Add the beef broth and bring to a boil.
7. Reduce the heat to low and add the browned beef back to the pot.
8. Cover and simmer for 1 hour.
9. Add the diced potatoes, carrots, celery, bell pepper, and tomatoes to the pot.
10. Cover and simmer for another 30 minutes or until the vegetables are tender.
11. Stir in the coconut milk and chopped cilantro.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 391
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 97mg
Sodium: 1072mg
Total Carbohydrates: 22g
Dietary Fiber: 4g
Sugar: 8g
Protein: 33g
Substitutions for ingredients:
- Beef stew meat: You can use any type of beef that is suitable for stewing, such as chuck roast or brisket.
- Coconut milk: You can use heavy cream or half-and-half instead of coconut milk.
- Fresh cilantro: You can use fresh parsley or basil instead of cilantro.
Variations:
- Add more vegetables, such as sweet potatoes, butternut squash, or green beans.
- Use chicken or pork instead of beef.
- Add spices like turmeric, coriander, or cinnamon for a different flavor profile.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- You can make this stew ahead of time and reheat it when ready to serve.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium-low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Crusty bread or rolls
- Rice or quinoa
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
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 more 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 leftovers in the refrigerator within 2 hours of cooking.
Food history:
E'ia Ota is a traditional Polynesian dish made with raw fish marinated in coconut milk and lime juice. This beef stew recipe is inspired by the flavors of E'ia Ota.
Flavor profiles:
Savory, slightly sweet, and creamy with a hint of spice from the paprika and cumin.
Serving suggestions:
Serve the stew with a side of rice or crusty bread for a hearty and satisfying meal.
Related Categories
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Region: Samoan
Taste: Savory, Tangy, Spicy, Herbaceous, Umami