Ingredients with Measurements:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
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, stirring occasionally.
3. Add the onion and garlic and cook until the onion is translucent, stirring occasionally.
4. Add the carrots and potatoes and cook for 5 minutes, stirring occasionally.
5. Add the diced tomatoes, kidney beans, beef broth, dried thyme, salt, and pepper. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Sodium: 1100mg
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of meat you prefer, such as chicken or pork.
- You can use any type of beans you prefer, such as black beans or pinto beans.
- You can use any type of broth you prefer, such as chicken or vegetable broth.
Variations:
- Add chopped celery or bell peppers for extra flavor and nutrition.
- Add a can of corn or green beans for extra texture and color.
- Add a splash of Worcestershire sauce or hot sauce for extra heat and tang.
Tips and tricks:
- Brown the meat 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, as they add flavor to the stew.
- Let the stew cool completely before storing it in the fridge or freezer to prevent bacterial growth.
Storage instructions:
- Store leftover stew in an airtight container in the fridge for up to 3 days.
- Store leftover stew in an airtight container in the freezer for up to 3 months.
Reheating instructions:
- Reheat leftover stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls or on plates.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
- Shredded cheese, such as cheddar or Parmesan.
- Sour cream or plain Greek yogurt.
- Crusty bread or crackers.
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
- Pair with a glass of red wine or beer for a cozy night in.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing.
- Steamed broccoli or green beans.
- Garlic bread or cornbread.
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:
- Always wash your hands and utensils before and after handling raw meat.
- Cook meat to a safe internal temperature of 145°F for beef and pork, and 165°F for chicken.
- Store leftovers promptly in the fridge or freezer to prevent bacterial growth.
Food history:
- The origins of stew can be traced back to ancient civilizations, where it was a common way to cook and preserve meat and vegetables.
- Stew has been a staple of military rations for centuries, as it is easy to prepare, transport, and store.
Flavor profiles:
- This stew is hearty, savory, and comforting, with a rich beef broth base and tender chunks of meat and vegetables.
Serving suggestions:
- Serve this stew on a cold winter day for a warm and satisfying meal.
- Serve this stew at a potluck or family gathering for a crowd-pleasing dish.
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Taste: Savory, Tangy, Herbaceous, Hearty, Rich