Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tsp black pepper
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen peas
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the paprika, cumin, oregano, salt, and black pepper and stir to coat the beef and vegetables.
5. Pour in the beef broth and red wine and add the bay leaves.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the stew for 1 hour, stirring occasionally.
8. Add the carrots, potatoes, and bell peppers to the pot and stir to combine.
9. Cover the pot again and simmer for another 30 minutes, or until the vegetables are tender.
10. Stir in the frozen peas and cook for another 5 minutes, or until heated through.
11. Remove the bay leaves and discard.
12. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 33g
Protein: 32g
Sodium: 1360mg
Sugar: 8g
Fiber: 7g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas can be substituted with canned peas or fresh peas.
Variations:
- Add diced tomatoes for a more tomato-based stew.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a can of chickpeas for extra protein and texture.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Taste the stew and adjust the seasoning as needed before adding the vegetables.
Storage instructions:
Store any leftovers 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, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or rolls
- Rice or quinoa
- Salad or roasted vegetables
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Mashed sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tandil is a city in Argentina known for its beef and dairy production. This stew is a traditional dish in the region and is often served with crusty bread or rolls.
Flavor profiles:
This stew has a rich and savory flavor with hints of smokiness from the paprika and cumin.
Serving suggestions:
Serve the stew hot with crusty bread or rolls and a side salad or roasted vegetables.
Related Categories
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Region: Argentina
Taste: Savory, Herby, Rich, Hearty, Comforting