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
- 1 red bell pepper, chopped
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup red wine
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
3. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onion, garlic, carrots, celery, and red bell pepper to the pot and sauté until the vegetables are tender, about 5-7 minutes.
6. Stir in the tomato paste and cook for 1-2 minutes.
7. Add the beef broth, red wine, thyme, paprika, bay leaf, salt, and pepper to the pot and stir to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Bake for 2-3 hours, or until the beef is tender and the sauce has thickened.
11. Remove the bay leaf and discard.
12. Serve hot with your favorite side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 12g
Protein: 35g
Sodium: 500mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of beef stew meat you prefer.
- You can substitute chicken broth for beef broth.
- You can use any type of red wine you prefer.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Add mushrooms for an earthy flavor.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- Let the stew cool before refrigerating or freezing to avoid bacterial growth.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover stew in an airtight container for up to 3 months.
Reheating instructions:
- Reheat leftover stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
- Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
- Serve the stew with a glass of red wine.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer on the stovetop until the sauce has thickened to your liking.
- If the stew is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Redykolka-Style Beef Stew is a traditional Polish dish that has been passed down for generations.
Flavor profiles:
- This stew is savory and rich with a deep beef flavor and a hint of sweetness from the red bell pepper.
Serving suggestions:
- Serve the stew with a side salad for a complete meal.
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Region: Polish