Ingredients and Weight:
- Beef Stew Meat: 500 grams
- Carrots: 200 grams, chopped
- Potatoes: 300 grams, diced
- Onion: 150 grams, chopped
- Garlic: 4-5 cloves, crushed
- Beef broth or stock: 1 liter
- Tomato paste: 50 grams
- Worcestershire sauce: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Beef bouillon cube or powder: optional, for enhanced flavor
Preparation Time: 20 minutes
Cooking Time: 3-4 hours (low to medium oven)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 325°F (160°C).
- In a large pot or Dutch oven, combine all ingredients except the potatoes.
- Bring the mixture to a boil, then transfer to the preheated oven.
- Cover and cook for 2 hours.
- After 2 hours, add the diced potatoes and continue cooking for another hour or until the beef is tender and the potatoes are cooked through.
- Serve hot with your choice of side dish or salad.
Nutritional Information: (Per serving, assuming 8 total servings)
Calories: Approx. 400-500 per serving (depending on the fat content of the beef)
Fat: 20-30 grams
Carbohydrates: 30-40 grams
Protein: 30-40 grams
Dish Characteristics:
- Rich and hearty flavor, perfect for colder weather.
- Slow-cooked to ensure tender and juicy meat.
- Can be served as a main dish or as part of a larger meal with side dishes or salads.
User Comments:
- "This is an excellent recipe! The beef was so tender and the flavors were perfect."
- "I added some red wine to enhance the flavor. It was delicious!"
- "I served this with a side of roasted vegetables and it was a hit with my family."
Special Precautions and Tips:
- Use a cut of beef that is suitable for stewing, such as chuck or rump roast.
- If using a beef bouillon cube or powder, use it according to package instructions for best flavor.
- Adjust seasoning according to taste, adding more salt or pepper if needed.
