Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup red wine
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp cold water
- Chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed 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 brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Add the carrots and celery and sauté for another 3-5 minutes.
5. Return the beef to the pot and add the beef broth, red wine, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat to low and cover with a lid.
7. Simmer for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
8. In a small bowl, whisk together the flour and cold water until smooth.
9. Stir the flour mixture into the stew and cook for another 10-15 minutes, until the stew has thickened.
10. Remove the bay leaf and discard.
11. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 12g
Protein: 38g
Sodium: 450mg
Fiber: 2g
Sugar: 5g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or red grape juice.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Add mushrooms for an earthy flavor.
- Use lamb or pork instead of beef for a different twist.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or chopped fresh thyme.
Pairings:
- Serve with crusty bread or garlic bread.
- Pair with a glass of red wine.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the stew is too thin, whisk together more flour and cold water and stir it into the stew until it thickens.
- If the beef is tough, simmer the stew for a longer period of time until the beef is tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Valchiese beef stew is a traditional Italian dish from the Valchiavenna region in northern Italy. The stew is typically made with beef, red wine, and a variety of vegetables and herbs.
Flavor profiles:
This stew is hearty and savory, with a rich beef flavor and a hint of sweetness from the red wine.
Serving suggestions:
Serve this stew as a main course for a cozy dinner at home or as a comforting meal on a chilly day.
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Taste: Savory, Herbaceous, Umami, Hearty, Earthy