Ingredients with Measurements:
- 2 lbs. beef chuck, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp. tomato paste
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. paprika
- 4 carrots, peeled and cut into 1-inch pieces
- 3 potatoes, peeled and cut into 1-inch pieces
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
3. Add beef cubes and cook until browned on all sides, about 5-7 minutes.
4. Remove beef from the pot and set aside.
5. Add chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
6. Add beef broth, red wine, tomato paste, bay leaves, dried thyme, and paprika to the pot. Stir to combine.
7. Return beef to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2 hours.
10. Remove the pot from the oven and add carrots and potatoes to the pot.
11. Return the pot to the oven and bake for an additional 45 minutes to 1 hour, or until vegetables are tender.
12. Remove the pot from the oven and discard bay leaves.
13. Season with salt and pepper to taste.
14. Garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 45 minutes
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 25g
Protein per serving: 40g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Red wine can be substituted with beef broth or vegetable broth.
- Carrots and potatoes can be substituted with other root vegetables such as parsnips or turnips.
Variations:
- Add mushrooms to the stew for extra flavor.
- Use different herbs such as rosemary or oregano instead of thyme.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for added flavor.
- Cut vegetables into similar sizes to ensure even cooking.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a glass of red wine and a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer on the stovetop until it thickens.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Beef stew has been a popular dish for centuries, with variations found in many different cultures around the world.
Flavor profiles:
- Hearty, savory, and comforting.
Serving suggestions:
- Serve in individual bowls with a slice of crusty bread on the side.
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Taste: Savory, Hearty, Rich, Comforting, Herbaceous