Ingredients with Measurements:
- 1 lb. boneless beef chuck, cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 red bell peppers, chopped
- 2 tomatoes, chopped
- 2 tbsp. vegetable oil
- 2 cups water
- 2 bay leaves
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. white vinegar
- 1 tbsp. flour
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium heat.
2. Add the beef and cook until browned on all sides.
3. Add the onion, garlic, and red bell peppers. Cook until the vegetables are soft.
4. Add the chopped tomatoes, water, bay leaves, paprika, salt, and black pepper. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour.
6. In a small bowl, mix the flour and white vinegar together to make a slurry.
7. Add the slurry to the stew and stir to thicken the broth.
8. Simmer for an additional 10 minutes.
9. Remove the bay leaves before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Medium heat for browning the beef and cooking the vegetables, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 11g
Protein: 30g
Substitutions for ingredients:
- Beef chuck can be substituted with lamb or pork.
- Red bell peppers can be substituted with green bell peppers.
- White vinegar can be substituted with apple cider vinegar.
Variations:
- Add potatoes or carrots to the stew for extra vegetables.
- Use chicken instead of beef for a lighter version of the stew.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the beef and vegetables from the pot before adding the chopped tomatoes and water.
- Use a wooden spoon to scrape any browned bits from the bottom of the pot before adding the chopped tomatoes and water.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
Garnish the stew with chopped parsley or cilantro.
Pairings:
Serve the stew with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve the stew with a side of mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, mix more flour and vinegar together to make a slurry and add it to the pot.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saramură Stew is a traditional Romanian dish that originated in the region of Moldavia. It is typically made with beef or pork and flavored with paprika and vinegar.
Flavor profiles:
Saramură Stew is a hearty and flavorful dish that is slightly tangy from the vinegar and slightly spicy from the paprika.
Serving suggestions:
Serve the stew with a side of crusty bread for dipping and a glass of red wine.
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Region: Romanian