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Let me share my go-to dark stew recipe that'll warm your soul on chilly nights. This hearty dish combines tender beef chunks with root vegetables in a rich, savory broth. Slow-cooked to perfection, every spoonful bursts with deep flavors from herbs and garlic. Perfect for cozy family dinners or impressing guests, this stew never fails to satisfy. Best part? Minimal effort required for maximum flavor payoff. Grab your pot and let's dive into comfort food heaven!
Ingredients for Delicious Dark Stew
- Beef chunks: Tender and flavorful, beef chunks are the star of the stew, providing a rich and hearty base for the dish.
- Carrots: Carrots add sweetness and color to the stew, balancing out the savory flavors with their natural sweetness.
- Potatoes: Potatoes add a comforting element to the stew, providing a hearty texture and helping to thicken the broth.
- Onion: Onions add depth and flavor to the stew, enhancing the overall taste with their savory and slightly sweet notes.
- Garlic: Garlic infuses the stew with a delicious aroma and adds a robust flavor that complements the other ingredients perfectly.
- Beef broth: Beef broth forms the flavorful base of the stew, adding richness and depth to the dish as it simmers.
- Tomato paste: Tomato paste lends a rich umami flavor and a touch of acidity to the stew, enhancing the overall taste profile.
- Thyme: Thyme brings a warm and earthy flavor to the stew, adding a subtle herbaceous note that complements the beef.
- Rosemary: Rosemary adds a fragrant and pine-like flavor to the stew, infusing it with a subtle herbal complexity.
Read more: Mulligatawny Stew
Essential Tools for Making Dark Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the beef, carrots, potatoes, onion, and garlic into bite-sized pieces.
Dark Stew Recipe
A rich and hearty stew perfect for cold nights.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 500 g Beef chunks
- 2 Carrots, chopped
- 2 Potatoes, chopped
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Beef broth
- 1 tbsp Tomato paste
- 1 tsp Thyme
- 1 tsp Rosemary
- to taste Salt and pepper
Read more: Autumn Stew Recipe
Instructions:
- 1. Heat a large pot over medium heat and add a bit of oil.
- 2. Brown the beef chunks on all sides, then remove and set aside.
- 3. In the same pot, add onions and garlic, cooking until softened.
- 4. Stir in tomato paste, then add beef broth, thyme, and rosemary.
- 5. Return beef to the pot, bring to a boil, then reduce heat and simmer for 1.5 hours.
- 6. Add carrots and potatoes, simmer for another 30 minutes or until tender.
- 7. Season with salt and pepper to taste before serving.
Notes:
Great with crusty bread!
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Hasenpfeffer Stew Recipe
Can You Make Dark Stew Ahead of Time?
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Adding a splash of coffee to this dark stew recipe can enhance the depth of flavor and add a subtle richness to the dish.
Common Questions About Dark Stew Recipe
FAQ:
Can I use a different type of meat instead of beef?
Yes, you can substitute beef with lamb, chicken, or even mushrooms for a vegetarian option.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I thicken the stew if it's too thin?
You can mix a tablespoon of cornstarch with a bit of water and stir it into the stew. Let it simmer for a few more minutes to thicken.
Can I freeze the stew for later?
Yes, this stew freezes well. Just let it cool completely, then store it in airtight containers or freezer bags for up to 3 months.
What can I serve with this dark stew?
This stew pairs well with crusty bread, rice, or mashed potatoes. A side salad or steamed greens also make great accompaniments.
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