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Beef and Potato Stew
Created by: Howcan Team
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 2 bay leaves
Instructions
- In a large bowl, combine 1/4 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the beef cubes in the flour mixture until evenly coated.
- In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the coated beef cubes and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the pot and cook for an additional 2 minutes, stirring occasionally.
- Pour in the beef broth and red wine, then stir in the tomato paste and dried thyme. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- After 1 hour, add the sliced carrots and cubed potatoes to the pot. Cover and simmer for an additional 45 minutes, or until the beef and vegetables are tender.
- Remove the bay leaves and season with additional salt and pepper to taste. Serve hot and enjoy!
Beef stew with added potatoes has a rich history dating back to medieval Europe. The addition of potatoes to the traditional beef stew recipe is believed to have originated in Ireland, where the vegetable was a staple crop. The dish gained popularity in the 18th century and has since become a beloved comfort food worldwide. Renowned chefs like Julia Child and Gordon Ramsay have put their own spin on this classic dish, adding their unique flavors and techniques. In regions like the American South, beef stew with added potatoes is often slow-cooked with a blend of aromatic herbs and spices, creating a hearty and soul-warming meal. Today, the best versions of beef stew with added potatoes can be found in cozy family-owned restaurants and gastropubs, where chefs take pride in sourcing high-quality beef and fresh, locally grown potatoes. The key to a perfect beef stew lies in the slow simmering process, allowing the flavors to meld together, and the potatoes to become tender and infused with the savory broth. For those looking to try a famous alternative method, consider the French-inspired "boeuf bourguignon," a luxurious beef stew that incorporates red wine and pearl onions for a decadent twist on the classic dish. Whether enjoyed in a rustic countryside inn or a bustling urban eatery, beef stew with added potatoes continues to be a timeless favorite, offering warmth and satisfaction with every comforting spoonful.
140 min
6
380 calories
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