Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 carrots, peeled and cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1-inch pieces
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
3. Add the beef stew meat and brown on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the tomato paste and stir to combine.
7. Pour in the beef broth and red wine, stirring to scrape up any browned bits from the bottom of the pot.
8. Add the bay leaves, thyme, paprika, salt, and black pepper.
9. Return the beef to the pot and stir to combine.
10. Add the carrots and potatoes, stirring to distribute evenly.
11. Cover the pot with a lid and transfer to the preheated oven.
12. Cook for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
13. Remove the pot from the oven and stir in the frozen peas.
14. Let the stew sit for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 22g
- Protein: 35g
- Sodium: 800mg
Substitutions for ingredients:
- You can use any type of beef stew meat, such as chuck or round.
- If you don't have red wine, you can substitute with beef broth.
- You can use fresh or frozen vegetables instead of canned.
Variations:
- You can add mushrooms, celery, or other vegetables to the stew.
- You can use different herbs and spices to change the flavor profile.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- Let the stew sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in bowls with crusty bread on the side.
Garnishes:
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water.
- If the stew is too thin, simmer uncovered on the stove 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.
Food history:
- Waknatoy is a Filipino beef stew that is traditionally made with tomato sauce, potatoes, and carrots.
Flavor profiles:
- This stew is savory, hearty, and comforting.
Serving suggestions:
- Serve the stew as a main course for dinner.
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