Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and chopped
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a bowl, toss the beef cubes with flour until evenly coated.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Add the beef broth, red wine, tomato paste, soy sauce, Worcestershire sauce, brown sugar, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir to combine.
5. Return the beef to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
6. Add the carrots and potatoes to the pot and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
7. Add the frozen peas to the pot and cook for an additional 5 minutes.
8. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 28g
Protein: 40g
Sodium: 1200mg
Sugar: 10g
Fiber: 6g
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.
- Soy sauce can be substituted with tamari or coconut aminos.
- Worcestershire sauce can be substituted with balsamic vinegar or apple cider vinegar.
- Carrots and potatoes can be substituted with other root vegetables such as parsnips, turnips, or sweet potatoes.
Variations:
- Add mushrooms for an extra umami flavor.
- Use lamb or venison instead of beef for a different taste.
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a tablespoon of miso paste for an extra umami kick.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Add the vegetables towards the end of cooking time to prevent them from becoming mushy.
- Let the stew cool completely before storing it in the fridge or freezer to prevent bacteria growth.
Storage instructions:
- Store the stew in an airtight container in the fridge for up to 4 days.
- Freeze the stew in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the stew on the stovetop over low heat, stirring occasionally, until heated through.
- Alternatively, reheat the stew in the microwave in 1-2 minute increments, stirring in between, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme or rosemary on top.
- Serve the stew with a crusty baguette or garlic bread for dipping.
Garnishes:
- Fresh herbs such as thyme or rosemary
- Crusty bread or garlic bread
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
- A side salad with a tangy vinaigrette
Suggested side dishes:
- Crusty bread or garlic bread
- Mashed potatoes or roasted potatoes
- Steamed rice or quinoa
Troubleshooting advice:
- If the stew is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the stew. Cook for an additional 5-10 minutes until the stew thickens.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Always wash your hands and cooking utensils before handling food.
- Cook the stew to an internal temperature of 145°F to ensure that the beef is fully cooked.
- Store the stew in the fridge or freezer promptly after cooking to prevent bacteria growth.
Food history:
- Stews have been a popular dish for centuries, especially in colder climates where hearty, warming meals are needed. The term "stew" comes from the Old French word "estuier," which means "to cook in a closed vessel."
Flavor profiles:
- Umami, savory, hearty, rich, comforting
Serving suggestions:
- Serve the stew as a main course for a cozy dinner at home.
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