Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Stir in the tomato paste, beef broth, water, salt, black pepper, cayenne pepper, and bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for 1 hour.
4. Add the carrots and potatoes to the pot and continue to simmer for an additional 30 minutes, or until the vegetables are tender.
5. Stir in the frozen peas and cook for an additional 5 minutes.
6. In a small bowl, whisk together the cornstarch and water. Stir the mixture into the stew and cook for an additional 5-10 minutes, or until the stew has thickened.
7. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 12g
Carbohydrates: 28g
Protein: 30g
Sodium: 800mg
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Frozen peas can be substituted with frozen green beans or corn.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add 1 cup of red wine to the stew for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add 1 tablespoon of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the beef into even cubes.
- Don't overcook the vegetables to avoid them becoming mushy.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
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 warmed through.
Presentation ideas:
Serve the stew in a large bowl with a side of crusty bread.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, add more cornstarch and water mixture to thicken it.
- If the stew is too thick, add more beef broth or water to thin it out.
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:
Water Pepper Beef Stew is a traditional Southern dish that originated in the United States. It gets its name from the use of water pepper, a spicy herb that was commonly used in Southern cooking.
Flavor profiles:
This stew is savory and spicy, with a hint of sweetness from the carrots and potatoes.
Serving suggestions:
Serve hot with a side of crusty bread and a glass of red wine.
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