Ingredients with Measurements:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
4. Add the beef broth, diced tomatoes, chickpeas, kidney beans, corn, ground cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. Stir in the chopped fresh cilantro and parsley just before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 36g
- Protein: 26g
- Fiber: 8g
- Sodium: 1200mg
Substitutions for ingredients:
- Ground beef or lamb can be substituted for the beef stew meat.
- Chicken broth or vegetable broth can be substituted for the beef broth.
- Black beans or pinto beans can be substituted for the kidney beans.
- Frozen corn can be substituted for the canned corn.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use different spices, such as chili powder or coriander, to change up the flavor profile.
- Add chopped carrots or celery for extra vegetables.
Tips and tricks:
- For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the stew during the last 10 minutes of cooking.
- Serve with crusty bread or over rice for a complete meal.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh cilantro or parsley on top.
Garnishes:
- Fresh cilantro or parsley
- Sour cream
- Shredded cheese
Pairings:
- Crusty bread
- Rice
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Cornbread
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for an additional 10-15 minutes to thicken.
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:
- Kapas-Kapas Stew is a traditional dish from the Philippines, typically made with beef or goat meat and a variety of vegetables and spices.
Flavor profiles:
- Savory
- Spicy
- Earthy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian