Ingredients with Measurements:
- 1 lb. beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 can of diced tomatoes
- 4 cups of beef broth
- 1 tsp. dried thyme
- 1 tsp. paprika
- Salt and pepper to taste
- 2 tbsp. olive oil
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 onion and garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
5. Add the carrots and potatoes to the pot and cook for another 5 minutes.
6. Add the can of diced tomatoes, beef broth, dried thyme, paprika, salt, and pepper to the pot.
7. Stir to combine all the ingredients.
8. Add the browned beef back to the pot.
9. Bring the stew to a boil, then reduce the heat to low and let simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 32g
Substitutions for ingredients:
- You can use chicken or pork instead of beef stew meat.
- You can use any type of broth instead of beef broth.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add other vegetables such as celery, green beans, or peas.
- Add a can of beans for extra protein.
- Add a splash of red wine for extra flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot when adding the vegetables.
- Let the stew simmer on low heat for at least an hour to allow the flavors to develop.
Storage instructions:
Store any 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 until heated through.
Presentation ideas:
Serve the stew in a bowl with a crusty bread on the side.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the stew before serving.
Pairings:
Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, roasted vegetables, or a 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 for a bit longer to allow the liquid to reduce.
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:
Flurgönder Stew is a traditional German dish that originated in the region of Bavaria.
Flavor profiles:
The stew has a rich and savory flavor with a hint of sweetness from the carrots and tomatoes.
Serving suggestions:
Serve the stew as a main dish for dinner or lunch.
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