Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Add beef broth, diced tomatoes, black beans, corn, diced green chilies, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Bring the stew to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beef is tender and the flavors have melded together.
6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 900mg
Fiber: 9g
Sugar: 7g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of beef stew meat.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Pinto beans or kidney beans can be used instead of black beans.
- Frozen corn can be used instead of canned corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use different types of beans or vegetables, such as chickpeas or zucchini.
- Add a splash of hot sauce or Worcestershire sauce for extra flavor.
Tips and tricks:
- For a thicker stew, mix 1-2 tablespoons of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
- To save time, use pre-cut stew meat or chop up a chuck roast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapenos
Pairings:
Cornbread, crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes, rice
Troubleshooting advice:
- If the stew is too thin, let it simmer for a longer period of time to allow the liquid to reduce and thicken.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer promptly to prevent bacteria growth.
Food history:
Huckabuck Stew is a traditional Southern dish that originated in the Appalachian Mountains. It typically includes beef or game meat, beans, corn, and other vegetables that were readily available in the region.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the stew with a side of cornbread or crusty bread to soak up the flavorful broth.
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