Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 lb mushrooms, sliced
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a large bowl, combine the flour, salt, and black pepper. Add the beef cubes and toss to coat.
2. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add the beef broth, red wine, tomato paste, thyme, and bay leaf to the pot. Stir to combine.
5. Return the beef to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
6. In a separate pan, melt the butter over medium heat. Add the mushrooms and cook until softened, about 5 minutes.
7. Add the mushrooms to the pot and stir to combine. Simmer for an additional 30 minutes, or until the beef is tender.
8. Remove the bay leaf from the pot. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 12g
Protein: 43g
Sodium: 950mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add a splash of balsamic vinegar for extra flavor.
Tips and tricks:
- Make sure to brown the beef cubes well before simmering to develop a rich flavor.
- If the stew is too thin, mix 1 tbsp of flour with 1/4 cup of cold water and add it to the pot to thicken.
- For a deeper flavor, marinate the beef cubes in red wine overnight before cooking.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Chopped fresh parsley or thyme
Pairings:
Serve the stew with crusty bread or over mashed potatoes.
Suggested side dishes:
Roasted vegetables or a green salad
Troubleshooting advice:
If the stew is too thick, add more beef 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.
Food history:
Beef stew has been a popular dish for centuries, with variations found in many different cultures. The addition of red wine and mushrooms adds a rich, earthy flavor to the classic dish.
Flavor profiles:
Rich, savory, earthy
Serving suggestions:
Serve the stew as a main course for a cozy dinner at home.
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Region: Spanish