Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 cup frozen peas
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together the flour, smoked paprika, salt, and black pepper.
3. Heat the olive oil in the Dutch oven over medium-high heat.
4. Dredge the beef cubes in the flour mixture and add them to the pot. Cook until browned on all sides, about 5 minutes.
5. Remove the beef from the pot and set aside.
6. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
7. Stir in the tomato paste and cook for 1 minute.
8. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
9. Add the bay leaves and thyme. Bring the mixture to a boil.
10. Return the beef to the pot and add the carrots and potatoes.
11. Cover the pot with the lid and transfer it to the oven.
12. Bake for 2 hours, or until the beef is tender.
13. Remove the pot from the oven and stir in the frozen peas.
14. Let the stew sit for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 425
Fat per serving: 16g
Carbohydrates per serving: 32g
Protein per serving: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add 1 cup of sliced mushrooms to the pot before baking.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add 1 cup of chopped celery to the pot before baking.
Tips and Tricks:
- Make sure to brown the beef cubes before adding them to the pot. This will give the stew a richer flavor.
- Let the stew sit for 5 minutes before serving to allow the flavors to meld together.
- Serve the stew with crusty bread to soak up the delicious sauce.
Storage Instructions:
Leftover stew can be stored 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 on top.
Garnishes:
Garnish the stew with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve the stew with a glass of red wine and a side salad.
Suggested Side Dishes:
- Crusty bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the stew is too thick, add more beef broth or red wine to thin it out.
- If the stew is too thin, mix together 1 tbsp of cornstarch with 1 tbsp of water and stir it into the pot. Bring the mixture to a boil and let it thicken.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food History:
Królewski Beef Stew is a traditional Polish dish that dates back to the 16th century. It was originally served to Polish kings and nobility during special occasions.
Flavor Profiles:
This stew has a rich and savory flavor with a hint of sweetness from the carrots and potatoes.
Serving Suggestions:
Serve the stew in a large bowl with a spoon for easy serving.
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Region: Polish