Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp caraway seeds
- 4 cups beef broth
- 2 cups water
- 4 large potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 red bell pepper, chopped
- Salt and pepper, to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute.
6. Stir in the tomato paste, paprika, and caraway seeds and cook for 1-2 minutes.
7. Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
8. Add the browned beef back to the pot and bring to a simmer.
9. Cover the pot and let simmer for 1 hour.
10. Add the cubed potatoes, sliced carrots, and chopped red bell pepper to the pot.
11. Cover the pot and continue to simmer for another 30-45 minutes, or until the vegetables are tender and the beef is cooked through.
12. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
5. Temperature:
Medium-high heat for browning the beef and cooking the onions and garlic. Simmer on low heat for the remainder of the cooking time.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 5g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Vegetable oil can be substituted with olive oil or canola oil.
- Red bell pepper can be substituted with green bell pepper or a small can of diced tomatoes.
Variations:
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
- Add a teaspoon of smoked paprika for a smoky flavor.
Tips and tricks:
- For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the stew during the last 10 minutes of cooking.
- For a richer flavor, brown the beef in batches and do not overcrowd the pot.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or sour cream can be used as a garnish.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a side of rice would pair well with this stew.
Troubleshooting advice:
If the stew is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the stew during the last 10 minutes of cooking.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Gyepiju Stew is a traditional Hungarian dish that is typically made with beef, potatoes, and paprika.
Flavor profiles:
This stew has a rich and savory flavor with a slightly sweet and smoky undertone from the paprika.
Serving suggestions:
Serve this stew on a cold winter day for a comforting and hearty meal.
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Region: Korean