European-style Beef Stew with Root Vegetables

Ingredients

In this European adaptation of the Chinese Hulatang, we incorporate European culinary techniques and flavors. The original dish typically includes ingredients like Chinese herbs and spices, which we replace with European herbs and spices such as thyme, rosemary, and bay leaves. Additionally, we substitute traditional Chinese vegetables with root vegetables commonly used in European cuisine, such as carrots, potatoes, and parsnips. These modifications result in a dish that reflects the essence of European cuisine while still capturing the heartiness and comfort of the original Hulatang. We alse have the original recipe for Hulatang, so you can check it out.

• 1.5 kg (3.3 lbs) beef stew meat, cubed 1.5 kg (3.3 lbs) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped 2 parsnips, peeled and chopped
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, parsnips, and potatoes to the pot. Cook for a few minutes until slightly softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat.
5. 5.
   Return the beef to the pot and pour in the beef broth and red wine. Stir in the bay leaves, dried thyme, and dried rosemary.
6. 6.
   Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing the meat.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 15 minutes of cooking.
• Serve the stew with crusty bread or mashed potatoes for a complete meal.

Serving advice

Serve the European-style beef stew in deep bowls, garnished with fresh herbs such as parsley or thyme. Accompany it with a side of crusty bread or creamy mashed potatoes to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange a few colorful roasted root vegetables on top of the stew before serving. This adds visual appeal and showcases the variety of ingredients in the dish.