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Folks, gather 'round for my Market Street Beef Stew recipe! This hearty, soul-warming dish brings back memories of bustling city markets and cozy family dinners. I've perfected this stew over years, blending tender beef chunks with aromatic herbs and robust red wine. Trust me, once you smell this simmering on your stove, you'll be counting down minutes till dinner. Let's dive into this comforting classic that'll have everyone asking for seconds!
Ingredients for Market Street Beef Stew
- Beef chuck: Tender and flavorful, beef chuck adds richness and depth to the stew, becoming melt-in-your-mouth delicious after simmering.
- Beef broth: Provides a savory base for the stew, infusing it with meaty flavor and enhancing the overall richness of the dish.
- Red wine: Adds complexity and depth to the stew, imparting a rich flavor and helping to tenderize the beef during cooking.
- Carrots: Bring a natural sweetness and vibrant color to the stew, while adding a subtle earthy flavor and hearty texture.
- Potatoes: Add heartiness and substance to the stew, soaking up the flavors of the broth and beef while providing comforting texture.
- Onion: Enhances the savory depth of the stew with its aromatic sweetness, creating a flavorful base for the other ingredients.
- Garlic: Infuses the stew with a pungent and aromatic flavor, adding complexity and depth to the overall taste profile.
- Thyme: Offers a warm and earthy flavor to the stew, complementing the beef and vegetables with its herbaceous notes.
- Rosemary: Provides a fragrant and pine-like aroma to the stew, adding a subtle herbal flavor that pairs well with beef.
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Essential Tools for Making This Beef Stew Recipe
- Dutch oven: Essential for slow-cooking the beef stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to cut the beef chuck and vegetables into uniform pieces for even cooking.
Market Street Beef Stew Recipe
A hearty and delicious beef stew perfect for a cozy dinner.
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Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck, cut into cubes
- 4 cups Beef Broth
- 1 cup Red Wine
- 2 pcs Carrots, sliced
- 3 pcs Potatoes, diced
- 1 pcs Onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Thyme
- 2 tsp Rosemary
- 2 tbsp Olive Oil
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Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add beef cubes and brown on all sides. Remove and set aside.
- 3. In the same pot, add onions and garlic. Cook until softened.
- 4. Pour in red wine, scraping up any browned bits from the bottom of the pot.
- 5. Add beef broth, beef cubes, carrots, potatoes, salt, pepper, thyme, and rosemary. Bring to a boil.
- 6. Reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
- 7. Serve hot and enjoy!
Notes:
Feel free to add other vegetables like peas or green beans.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
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Tips for Making Market Street Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the beef stew as directed.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the beef stew completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Adding a splash of balsamic vinegar to this beef stew enhances the depth of flavor and adds a subtle sweetness to the dish.
Common Questions About Preparing Beef Stew
FAQ:
Can I use a different type of meat for this stew?
Yes, you can use other cuts of beef like stewing beef or even lamb for a different flavor profile.
How can I make this stew vegetarian?
To make this stew vegetarian, you can substitute the beef with mushrooms or tofu and use vegetable broth instead of beef broth.
Can I make this stew in a slow cooker?
Yes, you can transfer all the ingredients to a slow cooker after browning the beef and cook on low for 6-8 hours or until the beef is tender.
How can I thicken the stew if it's too thin?
You can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew. Let it simmer for a few more minutes to thicken.
Can I freeze the leftovers?
Yes, you can freeze the stew in an airtight container for up to 3 months. Just thaw and reheat when ready to eat.
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