Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz.) diced tomatoes, undrained
- 2 cups beef broth
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 tbsp. all-purpose flour
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the carrots and celery and cook for another 5 minutes.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Add the diced tomatoes, beef broth, thyme, rosemary, bay leaf, salt, and pepper.
7. Bring the mixture to a boil, then reduce heat to low and cover the pot.
8. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender.
9. Add the frozen peas and cook for another 5 minutes.
10. Remove the bay leaf and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 20g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork
- Frozen peas can be substituted with frozen green beans or corn
Variations:
- Add potatoes or sweet potatoes for a heartier stew
- Use vegetable broth instead of beef broth for a vegetarian option
- Add a can of drained and rinsed kidney beans for extra protein and fiber
Tips and tricks:
- Brown the beef in batches to ensure even browning and prevent overcrowding in the pot
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot to add flavor to the stew
- Adjust the seasoning to taste before serving
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze leftovers in a freezer-safe container for up to 3 months
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in individual bowls with crusty bread on the side
- Garnish with chopped fresh parsley or thyme
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted root vegetables, such as carrots, parsnips, and sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out
- If the stew is too thin, mix 1 tbsp. cornstarch with 1 tbsp. cold water and stir into the stew. Bring to a boil and cook for 1-2 minutes until thickened.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers promptly in the refrigerator or freezer to prevent bacterial growth
Food history:
- Jésuite Stew is a traditional French dish that originated in the region of Lorraine. It is named after the Jesuit priests who were known for their hearty appetites.
Flavor profiles:
- Savory, rich, and comforting with a hint of sweetness from the carrots and peas
Serving suggestions:
- Serve hot with crusty bread and a glass of red wine for a cozy and satisfying meal
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