Ingredients with Measurements:
- 1 pound beef stew meat, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive 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 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the carrots and potatoes to the pot and cook for another 5 minutes.
6. Add the beef broth, tomato paste, and thyme to the pot and stir to combine.
7. Return the beef to the pot and stir to combine.
8. Season with salt and pepper to taste.
9. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
10. Simmer the stew for 1 hour, or until the beef is tender and the vegetables are cooked through.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the beef and sautéing the vegetables, then low heat for simmering the stew.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- You can use any type of meat for this recipe, such as chicken or pork.
- You can use any type of broth for this recipe, such as chicken or vegetable broth.
- You can use any type of root vegetables for this recipe, such as parsnips or turnips.
Variations:
- Add a can of drained and rinsed beans, such as kidney or cannellini beans, to the stew for added protein and fiber.
- Add a cup of frozen peas or corn to the stew during the last 10 minutes of cooking for added color and texture.
- Add a tablespoon of Worcestershire sauce to the stew for added depth of flavor.
Tips and tricks:
- Cut the beef into small pieces to ensure that it cooks evenly and becomes tender.
- Use a Dutch oven or large pot with a lid to ensure that the stew cooks evenly and retains moisture.
- Serve the stew with crusty bread or over mashed potatoes for a hearty meal.
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 over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top for added color and flavor.
Garnishes:
Garnish the stew with chopped fresh parsley or chives for added freshness and flavor.
Pairings:
Serve the stew with a glass of red wine, such as Cabernet Sauvignon or Merlot, for a perfect pairing.
Suggested side dishes:
Serve the stew with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure that it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Beef stew has been a popular dish for centuries, with variations found in many different cultures around the world.
Flavor profiles:
This beef stew is savory, hearty, and comforting, with a rich beef broth base and tender chunks of beef and vegetables.
Serving suggestions:
Serve this Liliputian Beef Stew with a side of crusty bread or over mashed potatoes for a delicious and filling meal.
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Taste: Savory, Rich, Hearty, Herbaceous, Comforting