Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp karashi mustard
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef stew meat and brown on all sides, about 5-7 minutes.
4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
5. In a small bowl, mix together the karashi mustard and tomato paste. Add the mixture to the pot and stir to combine.
6. Pour in the beef broth and red wine, and add the bay leaves and dried thyme. Stir to combine.
7. Add the chopped carrots and potatoes to the pot, and season with salt and pepper to taste.
8. Cover the pot with a lid and transfer to the preheated oven. Bake for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
9. Remove the pot from the oven and discard the bay leaves. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 12g
Carbohydrates: 28g
Protein: 34g
Sodium: 710mg
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Red wine can be substituted with beef broth or vegetable broth.
- Karashi mustard can be substituted with Dijon mustard or whole grain mustard.
Variations:
- Add mushrooms to the stew for an earthy flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add a can of diced tomatoes for a more tomato-y flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- Let the stew cool completely before refrigerating or freezing.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover stew in an airtight container for up to 3 months.
Reheating instructions:
- Reheat leftover stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a side of crusty bread.
Garnishes:
- Garnish with chopped fresh parsley or thyme.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, simmer it on the stove over medium heat until it thickens.
- If the stew is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator or freezer within 2 hours of cooking.
Food history:
- Karashi is a type of Japanese mustard that is made from ground mustard seeds and vinegar.
Flavor profiles:
- The Karashi Beef Stew has a rich, savory flavor with a slight kick from the karashi mustard.
Serving suggestions:
- Serve the Karashi Beef Stew as a main course for dinner or lunch.
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Region: Japanese