Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup red wine
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. Add onion, garlic, carrots, and celery to the pot and sauté until vegetables are softened, about 5 minutes.
4. Pour in red wine and scrape the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes.
5. Add beef broth, diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine.
6. Return beef to the pot and bring to a simmer.
7. Cover the pot with a lid and reduce heat to low. Let the stew simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
8. Remove the bay leaf from the pot and discard.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 10g
Protein: 40g
Sodium: 600mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Use white wine instead of red wine for a lighter flavor.
- Add mushrooms or bell peppers for extra flavor and texture.
Tips and tricks:
- Brown the beef in batches to ensure even browning and prevent overcrowding in the pot.
- Use a wooden spoon to scrape the bottom of the pot when adding the wine to release any browned bits.
- Let the stew simmer on low heat for a longer period of time for a more tender and flavorful beef.
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 low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread to soak up the sauce.
- Pair with a glass of red wine, such as Barolo or Barbera.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or polenta.
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken the sauce.
- If the beef is tough, let the stew simmer for a longer period of time until the beef is tender.
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:
Langhe is a hilly region in the Piedmont region of Italy known for its wine and cuisine. This beef stew is a traditional dish from the Langhe region, made with local ingredients such as red wine and herbs.
Flavor profiles:
This beef stew is rich and hearty, with a savory and slightly sweet flavor from the red wine and vegetables.
Serving suggestions:
Serve this Langhe-style beef stew as a comforting and satisfying meal on a cold winter day.
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Region: Italian