Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and chopped
- 3 potatoes, peeled and chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove meat from pot and set aside.
2. Add onion and garlic to the pot and sauté until onion is translucent, about 3-5 minutes.
3. Add carrots and potatoes to the pot and sauté for another 5 minutes.
4. Return beef to the pot and add frozen peas and corn.
5. In a separate bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour mixture into the pot.
6. Bring stew to a boil, then reduce heat to low and cover with lid. Simmer for 1-2 hours, or until beef is tender and vegetables are cooked through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or venison.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas and corn can be substituted with fresh or canned vegetables.
Variations:
- Add mushrooms or celery to the stew for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
- Let the stew cool down before refrigerating or freezing to avoid food safety issues.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat stew in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, add a slurry of cornstarch and water to thicken it up.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the stew to an internal temperature of 165°F to avoid foodborne illness.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
Mulligan stew is a traditional Irish dish that was often made with whatever ingredients were on hand, including meat, potatoes, and vegetables.
Flavor profiles:
Hearty, savory, and comforting.
Serving suggestions:
Serve with a side of crusty bread for dipping into the stew.
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Taste: Savory, Herby, Rich, Comforting, Meaty