Ingredients with Measurements:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 cup frozen peas
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 chopped onion and garlic to the pot and sauté until onion is translucent, about 5 minutes.
4. Add tomato paste and stir for 1-2 minutes.
5. Add beef broth, red wine, bay leaves, thyme, paprika, salt, and black pepper. Stir to combine.
6. Add browned beef back into the pot and bring to a boil.
7. Reduce heat to low, cover with a lid, and simmer for 1.5-2 hours, or until beef is tender.
8. Add chopped carrots and potatoes to the pot and simmer for an additional 30-40 minutes, or until vegetables are tender.
9. Add frozen peas to the pot and stir to combine. Cook for an additional 5-10 minutes, or until peas are heated through.
10. Remove bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2.5-3 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 30g
Sodium: 800mg
Fiber: 5g
Sugar: 6g
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 fresh or canned peas.
Variations:
- Add diced tomatoes for a chunkier stew.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add mushrooms for an earthy flavor.
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 while sautéing the onion and garlic.
- For a thicker stew, mix 1 tbsp cornstarch with 1 tbsp water and stir into the stew during the last 10 minutes of cooking.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or green onions.
Pairings:
Serve with crusty bread or over mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic 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 10 minutes of cooking.
- If the stew is too thick, add more broth or water.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Refrigerate leftovers within 2 hours of cooking.
Food history:
Omaere is a tribe in Ecuador known for their traditional cooking methods, which involve slow-cooking stews and soups over an open fire.
Flavor profiles:
This beef stew is savory and hearty, with a rich broth and tender chunks of beef. The vegetables add sweetness and texture, while the paprika and thyme add depth of flavor.
Serving suggestions:
Serve with a glass of red wine for a cozy and comforting meal.
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Region: Ecuadorian