Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup frozen peas
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add beef and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
2. Add onions and garlic to the pot and sauté until softened, about 5 minutes.
3. Add beef broth, red wine, tomato paste, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
4. Return beef to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
5. Add carrots, celery, and potatoes to the pot. Cover and simmer for an additional 30 minutes or until vegetables are tender.
6. Stir in frozen peas and cook for an additional 5 minutes until heated through.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
5. Temperature:
Medium-high heat for browning beef, then low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 3g
Cholesterol: 80mg
Sodium: 800mg
Total carbohydrates: 25g
Dietary fiber: 5g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Frozen peas can be substituted with canned peas or green beans.
Variations:
- Add mushrooms 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.
- Use lamb or pork instead of beef for a different flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic for added flavor.
- For a thicker stew, mix 1 tbsp cornstarch with 1 tbsp water and stir into the stew during the last 5 minutes of cooking.
Storage instructions:
Allow stew to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve stew in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Sprinkle chopped parsley or chives on top of the stew for added color and flavor.
Pairings:
Serve with crusty bread or over mashed potatoes for a hearty meal.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Crusty bread
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the stew during the last 5 minutes of cooking.
- If the stew is too thick, add more 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.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
Stewed beef has been a popular dish for centuries, especially in colder climates where slow-cooked meals are favored. The addition of wine and herbs to the stew adds depth of flavor and richness.
Flavor profiles:
This stew has a rich and savory flavor with a hint of sweetness from the carrots and peas.
Serving suggestions:
Serve this stew on a cold winter night with a glass of red wine for a comforting and satisfying meal.
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Region: Irish