Ingredients with Measurements:
- 1 kg beef chuck, cut into cubes
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp flour
- 2 cups beef broth
- 1 cup red wine
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 apples, peeled and chopped
- 1/2 cup raisins
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
3. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
4. Add onions and garlic to the pot and sauté until onions are translucent, about 3-5 minutes.
5. Sprinkle flour over onions and garlic and stir to combine.
6. Slowly pour in beef broth and red wine, stirring constantly to prevent lumps from forming.
7. Add thyme, salt, and black pepper and stir to combine.
8. Return beef to the pot and stir to coat with the sauce.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2 hours, stirring occasionally.
11. After 2 hours, remove the pot from the oven and add chopped apples and raisins.
12. Stir to combine and return the pot to the oven.
13. Bake for an additional 30 minutes, or until the beef is tender and the apples are soft.
14. Remove from oven and let cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours 30 minutes
5. Temperature:
- Preheat oven to 350°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 400
- Fat: 16g
- Carbohydrates: 27g
- Protein: 35g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or lamb.
- Red wine can be substituted with beef broth or apple cider.
Variations:
- Add chopped carrots and celery to the pot for a heartier dish.
- Use pears instead of apples for a different flavor profile.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding the pot and ensure even browning.
- Use a slotted spoon to remove the beef from the pot and set aside, leaving any excess oil in the pot.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or thyme.
Pairings:
- Serve with crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted vegetables or a green salad.
Troubleshooting advice:
- If the beef is tough, it may need to cook for a longer period of time. Check every 30 minutes until desired tenderness is achieved.
- If the sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and add to the pot. Stir until the sauce thickens.
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:
- Kopskiekelwein is a traditional South African dish that originated in the Cape Malay community.
Flavor profiles:
- Savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve with a glass of red wine.
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