One of my favorite comfort foods is beef stew. I like any kinds of stew really but I enjoy how the flavors of beef stew changes with different cultures. For example, American beef stew is very hearty and has a more smoky taste to it. In Vietnamese culture, beef stew can be spicy and the broth is not as thick. However, the ingredients are usually similar. It is a rule for me to have beef, potatoes, and carrots in my stew! My beef stew has some substitutes compared to the traditional recipe so I hope you like it!
- A bag of small yellow potatoes (I used 6 small potatoes and diced it)
- A bag of already peeled and sliced carrots (there are usually bags of carrots already cut into 1-2 inch sticks. I used 10 carrots halved)
- 1/2 yellow onion
- 1 1/2 pounds of Angus beef (try to have them cut at the store into cubes)
- 6 ounce can of tomato paste
- 1 cup of dry red wine (I use cabernet)
- 4 cups of beef broth
- 1/3 cup Almond flour (you can also substitute this with the traditional all-purpose flour)
- 2 Tbs of olive oil
- Salt and pepper
- 1/2 tsp yellow curry powder
- 1 Tbs cayenne pepper powder
- 1/2 tsp paprika powder
- 2 bay leaves
- 2 Tbs cornstarch
- Loaf of bread (optional)
- Peas and celery (optional)
- If possible, use a cast iron dutch pot
- Dice the yellow onions
- Cube the beef if it hasn’t been done for you
- Dice the yellow potatoes into small to medium-sized cubes
- Cut up the carrots if you bought them in stalks
- Coat the beef with salt, pepper, and almond flour
- Put 2 Tbs of cornstarch in a bowl (you will use it for the roux)
- Heat the stove to medium heat and pour 2 Tbs of olive oil in the cast iron pot
- Pour in the cubed beef and mix until beef is brown. Once browned, transfer the beef to a plate and set aside
- Pour the diced onions into the pot and mix until brown. There will be brown bits from the almond flour so make sure you scrape those up and mix it with the onions!
- Once onions are browned, mix in the 6 ounces of tomato paste. Stir for 3 minutes
- Pour in the 1 cup of wine and stir until thoroughly mixed
- Re-add the cubed beef and the juices that have accumulated from it
- Pour in 4 cups of beef broth
- Add the 2 bay leaves
- Bring the pot to a boil, then bring it down to simmer. Let the pot simmer uncovered for an hour (you can enjoy the aroma during this time!
- After an hour has passed, add in the potatoes, carrots, 1/2 tsp of yellow curry powder, 1 Tbs of cayenne powder, 1/2 tsp of paprika powder
- Bring the stew to a boil, then bring it down to a simmer again. Cover the pot and let it simmer for another hour
- After the hour has passed, mix 2 Tbs of water with the 2 Tbs of cornstarch. Make sure you stir thoroughly so there are no chunks. You have created the roux! Uncover the pot and pour this roux into the stew to thicken it up a little. Stir thoroughly and cover the pot for another 10 minutes.
- Add any more salt and pepper to your tasting. Viola, serve with bread or rice!
Try it and let me know what you think! Want me to try out a recipe? Let me know by commenting below!
Thanks for reading!
Yours truly, Linh