Ingredients with Measurements:
- 1 lb. beef chuck roast, cut into small cubes
- 1 tbsp. vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 bay leaf
- 1 lb. mushrooms, sliced
- 2 leeks, sliced
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef cubes and brown on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
4. Add the beef broth, red wine, tomato paste, thyme, rosemary, bay leaf, and salt and pepper to the pot. Stir to combine.
5. Return the beef cubes to the pot and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
7. Add the sliced mushrooms and leeks to the pot and stir to combine.
8. Cover and simmer for an additional 30 minutes, or until the vegetables are tender.
9. Remove the bay leaf and adjust seasoning to taste.
10. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
5. Temperature:
Medium-high heat for browning the beef cubes, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 12g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or lamb.
- Red wine can be substituted with beef broth or vegetable broth.
- Leeks can be substituted with onions or shallots.
Variations:
- Add diced carrots and potatoes to the pot for a heartier meal.
- Use white wine instead of red wine for a lighter flavor.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic.
- Let the stew simmer on low heat for the full 2 hours to allow the flavors to develop.
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 sprig of fresh thyme or rosemary on top.
Garnishes:
Fresh herbs, such as thyme or rosemary, chopped parsley, or grated Parmesan cheese.
Pairings:
Serve with crusty bread or over mashed potatoes for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or green beans.
- A simple green salad with a vinaigrette dressing.
- Garlic bread or dinner rolls.
Troubleshooting advice:
- If the stew is too thick, add additional beef broth or water to thin it out.
- If the vegetables are not tender after 30 minutes, continue to simmer until they are.
Food safety advice:
- Make sure to cook the beef cubes to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kopskiekelwein is a traditional South African beef stew that is typically made with red wine and a variety of vegetables.
Flavor profiles:
This stew is rich and hearty, with a savory and slightly sweet flavor from the red wine and tomato paste.
Serving suggestions:
Serve this stew on a cold winter night for a comforting and satisfying meal.
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Region: German