Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup frozen peas
Special Equipment Needed:
- Large Dutch oven or heavy pot with lid
Step-by-Step Instructions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add beef and cook until browned 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 3-5 minutes.
5. Add tomato paste and cook for 1-2 minutes, stirring constantly.
6. Pour in beef broth and red wine, scraping the bottom of the pot to release any browned bits.
7. Add bay leaves, thyme, paprika, salt, and black pepper. Stir to combine.
8. Return beef to the pot and bring to a simmer.
9. Cover the pot with a lid and reduce heat to low.
10. Simmer for 1 hour, stirring occasionally.
11. Add carrots and potatoes to the pot and continue to simmer for another 30-45 minutes, or until vegetables are tender.
12. Add frozen peas to the pot and cook for an additional 5-10 minutes, until heated through.
13. Remove bay leaves and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Medium-high heat for browning beef
- Low heat for simmering stew
Serving size:
- 6 servings
Nutritional information:
- Calories: 375
- Fat: 15g
- Carbohydrates: 23g
- Protein: 33g
- Sodium: 670mg
- Fiber: 5g
- Sugar: 6g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add mushrooms or bell peppers for extra flavor and nutrition.
- Use different herbs and spices, such as rosemary or cumin, to customize the flavor.
- Substitute beef with chicken or lamb for a different protein.
Tips and Tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape the bottom of the pot while adding the broth and wine to release any browned bits.
- Cut the vegetables into similar-sized pieces for even cooking.
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 individual bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or thyme on top of the stew for a pop of color and flavor.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Crusty bread
- Rice
- Mashed potatoes
Troubleshooting Advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
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:
- Guyurian Beef Stew is a traditional dish from the Guyurian region of Europe, known for its hearty and flavorful cuisine.
Flavor Profiles:
- This stew is rich and savory, with a deep beefy flavor and hints of herbs and spices.
Serving Suggestions:
- Serve hot and enjoy as a comforting and satisfying meal on a cold day.
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