Ingredients with Measurements:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 cups water
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Pour in the beef broth and water, and stir to combine.
5. Add the chopped carrots, potatoes, and celery to the pot, and stir to combine.
6. Add the salt, black pepper, paprika, dried thyme, dried rosemary, and dried oregano to the pot, and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the vegetables are tender and the meat is cooked through.
8. Serve the stew hot, garnished with fresh herbs or chopped parsley if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork
- Beef broth can be substituted with vegetable broth
- Carrots, potatoes, and celery can be substituted with other root vegetables such as parsnips or turnips
Variations:
- Add a can of diced tomatoes for a more tomato-based stew
- Add a cup of red wine for a richer flavor
- Add a can of chickpeas or kidney beans for added protein and texture
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot for added flavor
- Add more water or broth if the stew becomes too thick
Storage instructions:
- Store 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, stirring occasionally, until heated through
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh herbs on top
Garnishes:
- Fresh herbs such as parsley or thyme
Pairings:
- Crusty bread or dinner rolls
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up
- If the stew is too thick, add more water or broth
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Salagnun stew is a traditional dish from the Piedmont region of Italy, typically made with beef or veal and a variety of vegetables
Flavor profiles:
- Hearty, savory, and comforting
Serving suggestions:
- Serve the stew as a main course for lunch or dinner
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