Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 2 cups carrots, peeled and sliced
- 2 cups potatoes, peeled and cubed
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Pour in the beef broth, water, and diced tomatoes with their juices.
5. Add the paprika, cumin, coriander, salt, black pepper, turmeric, and cayenne pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
7. Simmer for 1 hour, stirring occasionally.
8. Add the carrots and potatoes and continue to simmer for another 30 minutes, or until the vegetables are tender.
9. Stir in the frozen peas and cook for an additional 5-10 minutes, until heated through.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 345
Fat: 12g
Carbohydrates: 28g
Protein: 32g
Sodium: 1015mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or venison.
- Vegetable oil can be substituted with olive oil or canola oil.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add 1 cup of chopped celery to the stew for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add 1 cup of red wine to the stew for a richer flavor.
Tips and tricks:
- Brown the beef stew meat in batches to ensure it gets evenly browned.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Pair the stew with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve the stew with a side salad or steamed vegetables.
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the stew is too salty, add a peeled potato to the pot and simmer for 10-15 minutes. The potato will absorb some of the salt.
Food safety advice:
- Make sure the beef stew meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Korlan is a region in Kazakhstan known for its hearty stews. This beef stew recipe is inspired by the flavors of Korlan cuisine.
Flavor profiles:
This beef stew has a rich and savory flavor with a hint of spice from the cumin, coriander, and cayenne pepper.
Serving suggestions:
Serve this beef stew with a side of crusty bread and a glass of red wine for a comforting and satisfying meal.
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