Ingredients with Measurements:
- 1 lb beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 can diced tomatoes (14.5 oz)
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add chopped onion and minced garlic to the pot and cook until onion is translucent, about 3-5 minutes.
4. Add chopped carrots and potatoes to the pot and stir to combine.
5. Pour in diced tomatoes and beef broth, and add dried thyme, dried rosemary, bay leaf, salt, and pepper.
6. Stir everything together and bring to a boil.
7. Reduce heat to low and simmer for 1-2 hours, or until beef is tender and vegetables are cooked through.
8. Remove bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 20g
Protein: 24g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork.
- Dried thyme and rosemary can be substituted with fresh herbs.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add 1 cup of frozen peas or green beans to the pot during the last 10 minutes of cooking.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and Tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking.
- For a thicker stew, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the pot during the last 10 minutes of cooking.
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.
Presentation Ideas:
Serve stew in individual bowls with a crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the stew is too thin, simmer uncovered for an additional 10-15 minutes to thicken.
- If the stew is too thick, add more beef broth or water to thin it out.
Food Safety Advice:
- Make sure beef stew meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Remoudou Stew is a traditional French dish that originated in the Auvergne region of France. It is typically made with beef, potatoes, and carrots, and seasoned with thyme and rosemary.
Flavor Profiles:
This stew has a savory and hearty flavor, with a hint of sweetness from the carrots and tomatoes.
Serving Suggestions:
Serve with a side of crusty bread for dipping into the stew.
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