Ingredients with Measurements:
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup red wine
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1/2 pound Radamer cheese, grated
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
- Cheese grater
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add beef stew meat and brown on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until translucent, about 3 minutes.
4. Add carrots and celery and sauté for another 3 minutes.
5. Return beef to the pot and add beef broth, red wine, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally.
7. Remove bay leaf and discard.
8. Add grated Radamer cheese to the pot and stir until melted and well combined.
9. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
Medium-high heat for browning beef, then low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 12g
Protein: 38g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or water.
- Radamer cheese can be substituted with Gouda or Edam cheese.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Use lamb or pork instead of beef for a different flavor.
- Add a can of drained and rinsed kidney beans for extra protein.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding in the pot and ensure even browning.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while sautéing the vegetables.
- Grate the Radamer cheese before adding it to the stew for easier melting.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve stew in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Sprinkle chopped parsley or chives on top of the stew for added color and flavor.
Pairings:
Serve Radamer Beef Stew with a glass of red wine and a side salad.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Radamer cheese is a semi-hard cheese from Poland that is similar to Gouda. It is named after the Radom region where it originated.
Flavor profiles:
Radamer Beef Stew is savory and hearty with a rich beef broth and red wine base. The Radamer cheese adds a creamy and slightly nutty flavor to the stew.
Serving suggestions:
Serve Radamer Beef Stew as a main course for dinner or lunch.
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