Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup red wine
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp water
- 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 stew meat and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until onion is translucent, about 3-5 minutes.
4. Add carrots and celery and sauté for another 3-5 minutes.
5. Add diced tomatoes, beef broth, red wine, thyme, bay leaf, salt, and pepper. Stir to combine.
6. Add the browned beef back into the pot and bring to a boil.
7. Reduce heat to low, cover, and simmer for 2-3 hours or until beef is tender.
8. In a small bowl, whisk together flour and water until smooth. Stir into the stew and cook for an additional 10-15 minutes or until the stew has thickened.
9. Remove bay leaf and discard.
10. Serve hot with chopped fresh parsley as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 10g
Protein: 35g
Sodium: 450mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Dried thyme can be substituted with dried rosemary or oregano.
Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Use different vegetables such as mushrooms or bell peppers.
- Add a can of drained and rinsed beans for extra protein.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the liquid.
- For a thicker stew, add more flour and water mixture.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a deep bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or dinner rolls
- Mashed potatoes or rice
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thin, add more flour and water mixture.
- If the stew is too thick, add more beef broth or water.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly.
Food history:
Montegranero is a small town in the Marche region of Italy known for its beef. This stew is a hearty and comforting dish that is perfect for cold winter nights.
Flavor profiles:
Savory, rich, and hearty
Serving suggestions:
Serve hot with crusty bread or dinner rolls and a side of roasted vegetables or green salad.
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