Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 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
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tbsp cornstarch
- 2 tbsp water
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 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 beef broth, red wine, tomato paste, bay leaves, thyme, paprika, salt, and black pepper to the pot and stir to combine.
6. Add the beef back to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour.
8. Add the carrots and potatoes to the pot and simmer for an additional 30 minutes.
9. Add the frozen peas to the pot and simmer for 5 minutes.
10. In a small bowl, whisk together the cornstarch and water.
11. Add the cornstarch mixture to the pot and stir to combine.
12. Simmer for an additional 5 minutes, or until the stew has thickened.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 35 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 415
- Fat: 16g
- Carbohydrates: 33g
- Protein: 30g
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.
- Frozen peas can be substituted with canned peas or fresh peas.
Variations:
- Add mushrooms to the stew for an earthy flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and Tricks:
- Brown the beef in batches to prevent overcrowding in the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- For a thicker stew, add more cornstarch and water mixture.
Storage Instructions:
- Allow the stew to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a side of crusty bread.
Garnishes:
- Sprinkle chopped fresh parsley or thyme on top of the stew for a pop of color and flavor.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting Advice:
- If the stew is too thin, add more cornstarch and water mixture.
- If the stew is too thick, add more beef broth or red wine.
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Stews have been a popular dish for centuries, with variations found in many cultures around the world.
Flavor Profiles:
- The Magnùn Stew has a rich and hearty flavor, with notes of beef, red wine, and thyme.
Serving Suggestions:
- Serve the Magnùn Stew as a main course for a cozy dinner at home.
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