Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp. tomato paste
- 2 cups beef broth
- 1 cup red wine
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp. flour
- 1 cup sour cream
- 1 tbsp. chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Pour in the beef broth and red wine, and add the thyme, rosemary, bay leaf, salt, and pepper.
7. Return the beef to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the beef is tender.
9. In a small bowl, whisk together the flour and sour cream until smooth.
10. Stir the sour cream mixture into the stew and cook for an additional 10 minutes, or until the stew has thickened.
11. Remove the bay leaf and discard.
12. Garnish with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 437
Fat: 24g
Saturated Fat: 10g
Cholesterol: 136mg
Sodium: 585mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
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 red grape juice.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add potatoes or mushrooms to the stew for extra flavor and texture.
- Use different herbs such as oregano or basil for a different flavor profile.
- Add a splash of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the vegetables for extra flavor.
- For a thicker stew, add more flour and sour cream mixture.
Storage instructions:
Store any 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 side of crusty bread for dipping.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Pair this stew with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve this stew with a side of mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, add more flour and sour cream mixture.
- If the stew is too thick, add more beef broth or red wine.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Reblec de Crama is a traditional Romanian beef stew that is typically served with polenta.
Flavor profiles:
This stew is savory and rich with a hint of tanginess from the sour cream.
Serving suggestions:
Serve this stew as a main course for a cozy dinner at home.
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Region: Romanian