Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 cups water
- 2 lbs giant taro, peeled and cut into 1-inch cubes
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 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 vegetable 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 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Stir in the tomato paste and cook for 1 minute.
5. Pour in the beef broth and water, and bring the mixture to a boil.
6. Add the cubed giant taro, sliced carrots, sliced celery, dried thyme, and dried rosemary to the pot.
7. Season with salt and pepper to taste.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the beef and taro are tender.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the stew
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 380
- Fat: 12g
- Carbohydrates: 32g
- Protein: 36g
- Fiber: 6g
- Sodium: 800mg
Substitutions for ingredients:
- You can use any type of beef stew meat, such as chuck roast or sirloin.
- If you can't find giant taro, you can use regular taro or potatoes instead.
- You can substitute fresh herbs for the dried thyme and rosemary.
Variations:
- You can add other vegetables to the stew, such as bell peppers or green beans.
- You can use chicken broth instead of beef broth for a lighter flavor.
- You can add a splash of red wine to the stew for extra depth of flavor.
Tips and Tricks:
- Make sure to brown the beef well before adding the other ingredients to the pot.
- Peel the giant taro carefully, as the skin can be tough to remove.
- If the stew is too thick, you can add more water or broth to thin it out.
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 medium heat until heated through.
Presentation Ideas:
- Serve the stew in bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or thyme
Pairings:
- Serve the stew with crusty bread or rice.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the beef is tough, simmer the stew for a longer period of time until it becomes tender.
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:
- Taro is a root vegetable that is native to Southeast Asia and the Pacific Islands.
Flavor Profiles:
- This stew has a hearty and savory flavor, with a slight sweetness from the taro.
Serving Suggestions:
- Serve the stew hot and enjoy as a comforting and filling meal.
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