Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. paprika
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 2 tbsp. butter, melted
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Wooden spoon
- Ladle
- Slotted spoon
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste, beef broth, bay leaf, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
4. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms.
5. Drop spoonfuls of the dough into the simmering stew. Cover and cook for 10-15 minutes, or until the dumplings are cooked through.
6. Use a slotted spoon to remove the dumplings from the stew and set aside. Discard the bay leaf.
7. Use a ladle to transfer the stew into bowls. Top with the dumplings.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Stew should be simmered over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork.
- Beef broth can be substituted with chicken or vegetable broth.
- All-purpose flour can be substituted with gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add potatoes or parsnips to the stew for extra flavor and texture.
- Use different herbs and spices, such as rosemary or cumin, to customize the flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the beef in batches to ensure it gets evenly browned.
- Use a slotted spoon to remove any excess fat from the stew.
- Make sure the dumplings are fully cooked before serving.
Storage instructions:
Store leftover stew and dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew and dumplings in a pot over low heat until heated through.
Presentation ideas:
Serve the stew and dumplings in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thin, add a slurry of cornstarch and water to thicken it.
- If the dumplings are too dense, add more milk to the dough.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sopocka stew is a traditional Polish dish that originated in the city of Sopot. It is typically made with beef, vegetables, and dumplings.
Flavor profiles:
This dish has a savory and hearty flavor, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve this dish on a cold winter day for a comforting and filling meal.
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Region: Polish
Taste: Savory, Tangy, Herbal, Rich, Comforting