Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 4 carrots, peeled and chopped
- 4 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 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 softened, about 5 minutes.
5. Add beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf to the pot and stir to combine.
6. Return beef to the pot and bring to a boil.
7. Reduce heat to low, cover, and simmer for 1 hour.
8. Add carrots and potatoes to the pot and continue to simmer for an additional 30-45 minutes, or until vegetables are tender.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
5. Temperature:
Medium-high heat for browning beef, low heat for simmering stew.
Serving size:
4-6 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 grape juice.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
- Thyme and rosemary can be substituted with other dried herbs such as oregano or basil.
Variations:
- Add mushrooms or green beans for extra vegetables.
- Use lamb or pork instead of beef.
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a splash of Worcestershire sauce for extra flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the vegetables into even-sized pieces for even cooking.
- Remove the bay leaf before serving.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat until heated through.
Presentation ideas:
Serve stew in bowls with a side of crusty bread for dipping.
Garnishes:
Sprinkle chopped fresh parsley or thyme on top of the stew before serving.
Pairings:
Serve stew with a glass of red wine or a cold beer.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
- 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 leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Furmai Marçèt is a traditional beef stew from the region of Catalonia in Spain. It is typically made with red wine, beef broth, and a variety of vegetables.
Flavor profiles:
This stew is hearty and savory, with a rich beef flavor and a hint of sweetness from the red wine.
Serving suggestions:
Serve this stew on a cold winter night for a comforting and satisfying meal.
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Taste: Savory, Herby, Rich, Hearty, Comforting