Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 2 cups beef broth
- 2 cups Shipova fruit, peeled and chopped
- 1 can diced tomatoes (14.5 oz.)
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
5. Add the minced garlic and sauté for another minute.
6. Add the beef broth, Shipova fruit, diced tomatoes, paprika, cumin, salt, and black pepper to the pot.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
9. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 20g
Protein: 40g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork.
- Shipova fruit can be substituted with quince or pear.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a can of chickpeas or white beans for extra protein.
Tips and tricks:
- To save time, use pre-cut stew meat.
- Peel the Shipova fruit with a vegetable peeler before chopping.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until hot, stirring occasionally.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Fresh parsley or a dollop of sour cream.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
Crusty bread or rice.
Troubleshooting advice:
If the stew is too thick, add more beef broth or water.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Shipova fruit is a cross between a pear and a quince and is native to Central Asia.
Flavor profiles:
The Shipova fruit adds a slightly tart and floral flavor to the stew, while the paprika and cumin add warmth and depth.
Serving suggestions:
Serve hot with crusty bread or over rice for a complete meal.
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Region: Bulgarian