Ingredients with Measurements:
- 2 pounds of beef stew meat, cut into bite-sized pieces
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of beef broth
- 1 can of diced tomatoes (14.5 ounces)
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 cups of carrots, peeled and chopped
- 2 cups of potatoes, peeled and chopped
- 1 cup of frozen peas
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and brown on all sides, stirring occasionally, for about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook for another 2-3 minutes until the onion is translucent.
4. Pour in the beef broth, diced tomatoes, Worcestershire sauce, paprika, dried thyme, salt, black pepper, and cayenne pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Let the stew simmer for 1 hour.
6. After an hour, add the chopped carrots and potatoes to the pot. Cover and simmer for another 30-40 minutes until the vegetables are tender.
7. Add the frozen peas to the pot and cook for another 5-10 minutes until heated through.
8. Taste the stew and adjust the seasoning if necessary.
9. Serve hot with your favorite garnishes and sides.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 325
Fat: 12g
Carbohydrates: 24g
Protein: 28g
Sodium: 1030mg
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- You can use chicken or pork stew meat instead of beef.
- You can use vegetable broth instead of beef broth for a vegetarian version.
- You can use fresh tomatoes instead of canned.
Variations:
- Add other vegetables such as celery, bell peppers, or mushrooms.
- Use different spices such as cumin, coriander, or turmeric.
- Add a can of beans such as kidney beans or black beans for extra protein.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking.
- Let the stew simmer on low heat for a longer time to develop deeper flavors.
Storage instructions:
- Let the stew cool down to room temperature before storing.
- Transfer the stew to an airtight container and refrigerate for up to 3 days.
- You can also freeze the stew for up to 3 months.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
- You can also reheat the stew in the microwave, stirring every 30 seconds, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of fresh herbs such as parsley or cilantro on top.
- Serve the stew with a side of crusty bread or biscuits.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Sour cream or Greek yogurt
- Shredded cheese
- Croutons or crackers
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
- Beer such as Stout or Porter
Suggested side dishes:
- Crusty bread or biscuits
- Rice or quinoa
- Salad or steamed vegetables
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a longer time to reduce the liquid.
- If the meat is tough, let the stew simmer for a longer time until the meat is tender.
Food safety advice:
- Always wash your hands and utensils before cooking.
- Cook the stew to an internal temperature of 165°F to ensure it is safe to eat.
- Store the stew in the refrigerator or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
- Tiger meat stew is a traditional dish in many cultures around the world, including Eastern Europe and Russia.
- The name "tiger meat" comes from the stripes of vegetables in the stew resembling the stripes of a tiger.
Flavor profiles:
- Savory, hearty, and slightly spicy.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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