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Growing up in Poland, beef stew was a staple in our home. This hearty dish always reminds me of cold winter evenings spent with family. I've tweaked my grandmother's recipe over years, perfecting flavors while keeping its soul intact. Rich, comforting, and packed with tender meat and vegetables, this Polish beef stew warms you from inside out. It's my go-to when I need something filling yet easy to make. Trust me, once you try this, it'll become your favorite too!
Ingredients for Delicious Polish Beef Stew
- Beef chuck: Tender and flavorful cut that becomes melt-in-your-mouth after slow cooking, adding richness and depth to the stew.
- Onions: Provide a savory base and sweetness when caramelized, enhancing the overall flavor profile of the stew.
- Carrots: Add natural sweetness and a pop of color, while also providing a subtle earthy flavor to the stew.
- Garlic: Infuses a robust and aromatic flavor, complementing the beef and vegetables in the stew perfectly.
- Beef broth: Adds richness and depth to the stew, enhancing the beefy flavor and providing a savory liquid base.
- Red wine: Imparts a complex depth of flavor, acidity, and sweetness, elevating the overall taste of the stew.
- Tomato paste: Offers a concentrated umami-rich flavor, adding depth and a hint of sweetness to the stew.
- Flour: Acts as a thickening agent, helping to create a hearty and rich gravy-like consistency in the stew.
- Vegetable oil: Used for browning the beef and vegetables, adding a subtle richness and helping to develop flavors.
- Paprika: Provides a warm, smoky flavor and a vibrant red color, enhancing the visual appeal and taste of the stew.
- Bay leaves: Infuse a subtle herbal aroma and flavor, adding a layer of complexity and depth to the stew.
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Essential Tools and Equipment for Making Polish Beef Stew
- Dutch oven: Essential for slow cooking the stew and ensuring the flavors meld together perfectly.
- Chef's knife: Needed for cutting the beef and vegetables into uniform pieces for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients without damaging countertops or knives.
Polish Beef Stew Recipe
A hearty and traditional Polish beef stew, perfect for cold days.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef chuck cut into cubes
- 2 Onions chopped
- 3 Carrots sliced
- 4 cloves Garlic minced
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp Tomato paste
- 2 tbsp Flour
- 2 tbsp Vegetable oil
- 2 tsp Paprika
- 1 tsp Salt to taste
- 1 tsp Black pepper to taste
- 2 Bay leaves
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Instructions:
- 1. Heat the oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
- 2. Remove the beef and set aside. In the same pot, add the onions, carrots, and garlic. Cook until softened.
- 3. Stir in the flour and paprika, cooking for another minute.
- 4. Add the beef back to the pot. Pour in the beef broth, red wine, and tomato paste. Stir well.
- 5. Add the bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender.
- 6. Remove bay leaves before serving. Enjoy your Polish Beef Stew!
Notes:
Serve with mashed potatoes or crusty bread.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
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Tips for Making Polish Beef Stew Ahead of Time and Freezing
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Once cooled, store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer to a freezer-safe container or resealable bag, removing as much air as possible.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Adding a splash of vinegar to the stew towards the end of cooking can help brighten the flavors and balance the richness of the dish.
Frequently Asked Questions About Preparing Polish Beef Stew
FAQ:
Can I use a different type of meat for this Polish beef stew recipe?
Yes, you can substitute beef chuck with other cuts like stewing beef or even pork if you prefer.
How can I make this stew thicker?
To thicken the stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew. Let it simmer for a few more minutes until it thickens.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or until the beef is tender.
Is it necessary to use red wine in this recipe?
The red wine adds depth of flavor to the stew, but if you prefer not to use alcohol, you can substitute with more beef broth or even some red grape juice for a similar effect.
How should I store leftovers?
Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for longer storage. Reheat on the stovetop or in the microwave until heated through.
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