Oversetter denne oppskriften til ditt språk... Siden vil oppdateres automatisk.
Slovenian Beef and Vegetable Stew
Južna Kuhinja
A comforting and hearty beef stew, typical of Southern Slovenian cuisine, featuring tender chunks of beef slow-cooked with a medley of root vegetables and aromatic herbs. This dish is rich in flavor and perfect for a cold day.
🧂 Ingredienser
- 1 kg Beef chuck roast, cut into 1.5-inch cubes
- 3 tbsp All-purpose flour
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 2 Large yellow onions, chopped
- 4 Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 2 medium Parsnips, peeled and sliced
- 2 Celery stalks, sliced
- 1 liter Beef broth
- 200 ml Dry red wine (optional)
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 tsp Dried thyme
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Fremgangsmåte
- 1
In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
💡 Profesjonelle tips: Coating the beef with flour helps to thicken the stew as it cooks. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
💡 Profesjonelle tips: Browning in batches creates a better sear and prevents the meat from steaming. - 3
Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Profesjonelle tips: Sautéing the onions well builds a deep flavor base for the stew. - 4
Stir in the tomato paste and cook for 1 minute. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let the wine simmer and reduce slightly.
💡 Profesjonelle tips: Deglazing with wine adds complexity and depth of flavor. - 5
Return the browned beef to the pot. Add the carrots, parsnips, celery, beef broth, bay leaves, and thyme. Bring the mixture to a simmer.
💡 Profesjonelle tips: Ensure the liquid covers the beef; add more broth or water if necessary. - 6
Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally.
💡 Profesjonelle tips: Slow and low cooking is essential for tenderizing the beef. - 7
Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley.
💡 Profesjonelle tips: This stew is best served hot with crusty bread, mashed potatoes, or polenta.
💡 Profesjonelle tips
- ✓For an even richer flavor, you can add a tablespoon of Worcestershire sauce.
- ✓If you don't have red wine, you can omit it or use a splash of balsamic vinegar for acidity.
- ✓The stew can be made a day in advance; the flavors meld beautifully overnight.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add diced potatoes along with the other root vegetables.
- Include a handful of mushrooms during the last hour of cooking.
- For a spicier kick, add a pinch of red pepper flakes with the garlic.