Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 cup chopped turnips
- 1 cup chopped parsnips
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
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 and cook until softened, about 3-5 minutes.
4. Pour in the beef broth and water and bring to a boil.
5. Add the chopped carrots, potatoes, turnips, and parsnips to the pot.
6. Stir in the dried thyme and season with salt and pepper to taste.
7. Reduce the heat to low and simmer for 2-3 hours, or until the vegetables are tender and the meat is cooked through.
8. Serve hot, garnished with fresh herbs or chopped green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork.
- Vegetable oil can be substituted with olive oil or butter.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add a can of diced tomatoes for a tomato-based stew.
- Add a cup of frozen peas or green beans for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove any excess fat from the stew.
- For a thicker stew, mix 1 tbsp. of cornstarch with 1 tbsp. of water and stir into the stew during the last 10 minutes of cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Chopped green onions
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Crusty bread
- Steamed rice
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp. of cornstarch with 1 tbsp. of water and stir into the stew during the last 10 minutes of cooking.
Food safety advice:
- Make sure the beef stew meat is cooked to an internal temperature of 145°F.
Food history:
- Kilcummin Stew is a traditional Irish stew that originated in the Kilcummin parish in County Kerry, Ireland.
Flavor profiles:
- Hearty, savory, and comforting.
Serving suggestions:
- Serve hot with a side of crusty bread or steamed rice.
Related Categories
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Region: Irish
Taste: Savory, Herby, Rich, Comforting, Meaty