Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and diced
- 1 cup frozen peas
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. In a large bowl, toss the beef cubes with the flour until evenly coated.
2. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add the beef cubes to the pot and cook until browned on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the diced onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
6. Stir in the tomato paste and cook for an additional 1-2 minutes.
7. Pour in the beef broth and red wine, stirring to combine.
8. Add the bay leaves, dried thyme, salt, and black pepper to the pot and bring to a simmer.
9. Return the beef to the pot and stir to combine.
10. Cover the pot with a lid and simmer for 1 hour.
11. Add the sliced carrots and diced potatoes to the pot and continue to simmer for an additional 30 minutes, or until the vegetables are tender.
12. Stir in the frozen peas and cook for an additional 5 minutes, or until heated through.
13. Remove the bay leaves from the pot before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on medium-low heat
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 12g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 1020mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 6g
Protein: 34g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round roast.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add chopped celery and bell peppers for extra flavor and texture.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
- Add a can of diced tomatoes for a more tomatoey flavor.
Tips and Tricks:
- Make sure to brown the beef cubes before adding them to the pot for extra flavor.
- If the stew is too thick, add more beef broth or water to thin it out.
- For a richer flavor, use bone-in beef instead of boneless.
Storage Instructions:
- Allow the stew to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- To freeze, transfer the stew to a freezer-safe container and store in the freezer for up to 3 months.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation Ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme on top.
- Garnish with chopped parsley or cilantro for a pop of color.
Garnishes:
- Fresh thyme
- Chopped parsley or cilantro
Pairings:
- Crusty bread or dinner rolls
- Mashed potatoes or rice
Suggested Side Dishes:
- Roasted vegetables
- Green salad with vinaigrette dressing
Troubleshooting Advice:
- If the stew is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew until it thickens.
- If the stew is too salty, add a peeled and diced potato to the pot and simmer for an additional 10-15 minutes. The potato will absorb some of the salt.
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 bacteria growth.
Food History:
- Puyunghai is a traditional Indonesian dish that is typically made with chicken or seafood. This beef stew version is a twist on the classic dish.
Flavor Profiles:
- Savory, hearty, and comforting.
Serving Suggestions:
- Serve the stew hot with a side of crusty bread or mashed potatoes for a complete meal.
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