Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 cup beef broth
- 1 cup red wine
- 1 cup Vlaskaas cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Cheese grater
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove beef from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add carrots, celery, and potatoes to the pot and cook for another 5 minutes.
6. Return beef to the pot and add beef broth and red wine.
7. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until beef is tender.
8. Stir in grated Vlaskaas cheese and cook for another 5-10 minutes, or until cheese is melted and stew is heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning beef, then low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 18g
Carbohydrates: 18g
Protein: 26g
Sodium: 600mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Vlaskaas cheese can be substituted with Gouda or Edam cheese.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add mushrooms for extra depth and texture.
- Use lamb or pork instead of beef for a different taste.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a cheese grater with large holes to grate the Vlaskaas cheese.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or grated cheese.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Crusty bread, mashed potatoes, or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water.
- If the stew is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Vlaskaas cheese is a Dutch cheese that originated in the province of Friesland.
Flavor profiles:
Savory, rich, and cheesy.
Serving suggestions:
Serve hot with crusty bread or over mashed potatoes.
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Region: Dutch