Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 1 cup beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add beef and cook until browned on all sides, about 5-7 minutes.
3. Remove beef from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add carrots and potatoes to the pot and stir to combine.
6. Add beef broth, red wine, tomato paste, thyme, and bay leaf to the pot and stir to combine.
7. Return beef to the pot and bring to a boil.
8. Reduce heat to low, cover, and simmer for 2-3 hours, or until beef is tender.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 16g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or lamb.
- Red wine can be substituted with beef broth or vegetable broth.
- Carrots and potatoes can be substituted with other root vegetables such as parsnips or turnips.
Variations:
- Add mushrooms or green beans for extra vegetables.
- Use different herbs such as rosemary or oregano for a different flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
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 slightly before serving to allow the flavors to meld together.
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 low heat until heated through.
Presentation ideas:
Serve Shandrum Stew in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread, roasted vegetables, or mashed potatoes.
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Shandrum Stew is a traditional Irish stew made with beef, root vegetables, and red wine.
Flavor profiles:
Shandrum Stew is hearty and savory with a rich beef flavor and hints of red wine and thyme.
Serving suggestions:
Serve Shandrum Stew as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A