Ingredients with Measurements:
- 1 lb. beef stew meat, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and cubed
- 1 can diced tomatoes (14.5 oz.)
- 4 cups beef broth
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper, to taste
- 2 tbsp. olive oil
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
- Chef's knife and cutting board
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 cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the carrots, celery, and potatoes to the pot and cook for another 5 minutes.
6. Add the can of diced tomatoes, beef broth, thyme, rosemary, salt, and pepper to the pot.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 22g
- Protein: 25g
Substitutions for ingredients:
- You can use chicken or pork instead of beef stew meat.
- You can use any type of broth (chicken, vegetable, etc.) instead of beef broth.
- You can add other vegetables such as green beans, corn, or peas.
Variations:
- Add a can of drained and rinsed beans (such as kidney or black beans) for extra protein and fiber.
- Add a splash of red wine for extra flavor.
- Add a tablespoon of tomato paste for a richer tomato flavor.
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 vegetables.
- Taste the stew and adjust the seasoning as needed before serving.
Storage instructions:
- Let the stew cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or thyme on top of the stew before serving.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken it up.
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:
- Flummadiddle is a traditional English dish that typically consists of boiled beef, potatoes, and vegetables.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot and enjoy as a main course for lunch or dinner.
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