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Listen up, folks! I've got a stew that'll knock your socks off. Maconochie stew hails from World War I, named after the company that canned it. This hearty, no-nonsense dish packs a punch with corned beef, potatoes, carrots, plus a savory broth. Don't let its humble origins fool you – this comfort food is perfect for chilly nights or when you need a taste of history. I've tweaked original recipe to make it even better. Trust me, you'll want seconds!
Ingredients for Maconochie Stew
- Vegetable oil: Adds flavor and helps to sauté the vegetables and corned beef, enhancing the overall taste of the stew.
- Onion: Provides a savory base flavor and sweetness when cooked, adding depth to the stew.
- Garlic: Infuses a rich, aromatic flavor into the stew, complementing the other ingredients beautifully.
- Carrots: Bring a touch of natural sweetness and vibrant color to the stew, adding texture and nutrients.
- Potatoes: Add heartiness and thickness to the stew, making it more filling and satisfying.
- Corned beef: The star protein of the stew, offering a savory, salty flavor and a hearty texture.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the vegetables and cubing the corned beef accurately.
Maconochie Stew Recipe
Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 tbsp Vegetable Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, sliced
- 2 medium Potatoes, diced
- 1 can Corned Beef, cubed
- 4 cups Beef Broth
- 1 tsp Salt
- 1 tsp Black Pepper
Read more: Gamjatang Stew Recipe
Instructions:
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the sliced carrots and diced potatoes, and cook for a few minutes.
- Add the cubed corned beef and stir to combine.
- Pour in the beef broth, and season with salt and black pepper.
- Bring to a boil, then reduce heat and simmer for about 45 minutes, or until vegetables are tender.
- Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Youvetsi Stew Recipe
Can You Make Maconochie Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove.
In traditional Scottish cuisine, Maconochie stew was a staple dish for British soldiers during World War I, named after a British Army officer. It was a hearty and filling meal that provided sustenance during challenging times.
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