Teresa's Recipes
Istrian Stew
Savor the warmth of this Istrian Stew, a cherished gem from the heart of Croatian cuisine. This traditional stew is a symphony of tender beef pieces melded with a medley of garden-fresh vegetables and aromatic herbs. Each spoonful delivers a comforting embrace, making this dish perfect for those cozy evenings at home.
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds, cut into 1-inch chunks Beef stew meat
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 large, peeled and sliced into rounds Carrots
- 2 large, peeled and cut into chunks Potatoes
- 1 large, cut into strips Red bell pepper
- 2 Bay leaves
- 1 teaspoon Dried thyme
- to taste Salt
- to taste Pepper
- 4 cups Beef broth
Dietary Notes
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Calories: 400
- Fat: 15g
- Carbs: 30g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef stew meat, season with salt and pepper, and brown on all sides.
- Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Pour in the red wine, simmer for a few minutes to reduce, and allow the beef to absorb the wine's robust flavor.
- Add the sliced carrots, chunky potatoes, and strips of red bell pepper to the pot. Stir well to combine.
- Season the stew with bay leaves, dried thyme, salt, and pepper, then pour in the beef broth. Bring the stew to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours. During this time, the beef should become tender and the flavors well integrated.
- Before serving, remember to remove the bay leaves. Serve the Istrian stew hot, and savor the hearty comfort of this Croatian classic.
Tips
- For a deeper flavor, try searing the stew meat in batches to ensure a good browning on each piece.
- Feel free to experiment with other root vegetables like parsnips or turnips.
- Serve this stew with a side of warm, crusty bread to dunk in the flavorful broth.