Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 2 tbsp. Worcestershire sauce
- 1 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 2 bay leaves
- 1 lb. potatoes, peeled and cut into 1-inch cubes
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the beef broth, water, Worcestershire sauce, tomato paste, thyme, salt, black pepper, cayenne pepper, and bay leaves.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
6. Add the potatoes, carrots, celery, green bell pepper, and red bell pepper.
7. Simmer, covered, for another hour or until the vegetables are tender and the beef is cooked through.
8. Remove the bay leaves and stir in the chopped parsley.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 357
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 1042mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 7g
Protein: 34g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken or vegetable broth.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add 1 cup of frozen corn or peas for added color and flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add 1 cup of cooked barley or quinoa for added texture.
Tips and tricks:
- Brown the beef in batches to ensure even browning.
- Use a sharp knife to cut the vegetables into even-sized pieces for even cooking.
- Stir the stew occasionally to prevent sticking and burning.
- Serve with crusty bread or rolls for dipping.
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 parsley on top.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Garlic bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Always cook beef to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Philly Pepper Pot Beef Stew is a classic dish from Philadelphia, Pennsylvania. It was traditionally made with tripe, but over time, beef stew meat became a more popular choice.
Flavor profiles:
This stew is savory and slightly spicy, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot with crusty bread or rolls for dipping.
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