Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 4 cups beef broth
- 2 cups diced tomatoes
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped potatoes
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion and garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add the tomato paste, cumin, paprika, coriander, cinnamon, ginger, and cayenne pepper to the pot and stir to combine.
6. Add the beef broth, diced tomatoes, chopped carrots, chopped celery, and chopped potatoes to the pot and stir to combine.
7. Return the beef to the pot and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 15g
Carbohydrates: 20g
Protein: 32g
Sodium: 900mg
Fiber: 4g
Sugar: 8g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb stew meat or chicken thighs.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chopped fresh parsley can be substituted with chopped fresh cilantro.
Variations:
- Add 1 cup of cooked chickpeas for extra protein and fiber.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add 1 cup of frozen peas during the last 10 minutes of cooking for extra color and texture.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a sharp knife to cut the vegetables into even-sized pieces for even cooking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Let the stew cool to room temperature before storing.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 3 months.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
- Add a splash of beef broth or water if the stew is too thick.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
- Garnish with a dollop of sour cream or Greek yogurt.
Garnishes:
- Chopped fresh parsley or cilantro
- Sour cream or Greek yogurt
- Crusty bread
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Crusty bread or garlic bread
- Green salad with vinaigrette dressing
Suggested side dishes:
- Roasted root vegetables, such as carrots, parsnips, and sweet potatoes
- Steamed green beans or broccoli
- Mashed potatoes or cauliflower mash
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the beef is tough, simmer for an additional 30 minutes or until tender.
Food safety advice:
- Store leftovers in the refrigerator or freezer promptly.
- Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Food history:
- Tumin is a spice blend commonly used in North African and Middle Eastern cuisines.
- Beef stew is a classic comfort food that has been enjoyed for centuries.
Flavor profiles:
- Warm and comforting with a blend of spices that add depth and complexity to the dish.
Serving suggestions:
- Serve hot with crusty bread and a green salad for a complete meal.
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