Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup water
Special equipment needed:
- Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven, heat the olive oil over medium-high heat.
3. Add the beef and cook until browned on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and pepper to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
8. Add the carrots, celery, and potatoes to the pot and stir to combine.
9. Return the beef to the pot and stir to combine.
10. In a small bowl, whisk together the flour and water to make a slurry.
11. Add the slurry to the pot and stir to combine.
12. Cover the pot with a lid and transfer to the preheated oven.
13. Bake for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
14. Remove the bay leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 387
Fat: 14g
Carbohydrates: 27g
Protein: 33g
Sodium: 791mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Tomato paste can be substituted with canned diced tomatoes.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
- Carrots, celery, and potatoes can be substituted with other root vegetables such as parsnips, turnips, or rutabagas.
Variations:
- Add mushrooms to the stew for extra flavor.
- Use beer instead of red wine for a different flavor profile.
- Add a can of beans to the stew for extra protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the browned beef from the pot to avoid overcrowding.
- Use a Dutch oven or heavy pot with a lid to ensure even cooking.
- Make the stew a day ahead of time to allow the flavors to meld together.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or thyme.
Pairings:
Serve the stew with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread, mashed potatoes, or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, add more flour and water slurry to thicken it.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to a safe temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fynbo Beef Stew is a traditional Danish dish that originated in the Fyn region of Denmark. It is a hearty and comforting stew that is perfect for cold winter nights.
Flavor profiles:
This stew is savory and rich, with a deep beef flavor and a hint of sweetness from the carrots and onions.
Serving suggestions:
Serve the stew with a side of crusty bread and a glass of red wine for a cozy and comforting meal.
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Region: Danish
Taste: Savory, Rich, Hearty, Comforting, Umami