Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 lb potatoes, peeled and chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion and garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add the beef broth, red wine, tomato paste, bay leaves, and dried thyme to the pot and stir to combine.
6. Return the beef to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and reduce the heat to low.
8. Let the stew simmer for 1 hour, stirring occasionally.
9. Add the chopped carrots, celery, and potatoes to the pot and stir to combine.
10. Cover the pot again and let the stew simmer for an additional 30-45 minutes, or until the vegetables are tender and the beef is cooked through.
11. Season the stew with salt and pepper to taste.
12. Serve hot with crusty bread or over mashed potatoes.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Stovetop: medium-high heat to brown the beef, then low heat to simmer the stew
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth
- Red wine can be substituted with beef broth or water
- Tomato paste can be substituted with tomato sauce or diced tomatoes
Variations:
- Add mushrooms or green beans for extra vegetables
- Use different herbs, such as rosemary or oregano, for a different flavor profile
- Add a can of drained and rinsed beans, such as cannellini or kidney beans, for added protein and fiber
Tips and tricks:
- Brown the beef in batches to ensure even browning and prevent overcrowding in the pot
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the broth and wine for extra flavor
- Let the stew simmer low and slow for the best flavor and tenderness
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3-4 days
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme or parsley on top
- Garnish with a dollop of sour cream or a sprinkle of grated Parmesan cheese
Pairings:
- Serve with a crusty baguette or garlic bread for dipping in the stew
- Pair with a side salad or roasted vegetables for a complete meal
Suggested side dishes:
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Crusty bread or dinner rolls
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few minutes to thicken
- If the stew is too thick, add a splash of beef broth or water to thin it out
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 to prevent bacterial growth
Food history:
- Beef stew has been a popular dish for centuries, with variations found in many different cultures and cuisines
- Stews were often made with tough cuts of meat that required long, slow cooking to become tender
Flavor profiles:
- This beef stew is savory and hearty, with a rich broth and tender beef and vegetables
- The red wine adds a depth of flavor and acidity to balance the richness of the stew
Serving suggestions:
- Serve the stew in a large bowl or individual bowls with a spoon for scooping up the broth and vegetables
- Pair with a glass of red wine or a cold beer for a complete meal
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A