Midwestern American Beef Stew

Ingredients

While the original Pacalpörkölt is traditionally made with tripe, this adaptation replaces it with tender chunks of beef, which are more commonly used in Midwestern American cuisine. Additionally, the original Hungarian dish often incorporates paprika for a distinct flavor, but in this Midwestern version, the spices are adjusted to suit the local palate, focusing on a savory and comforting taste profile. We alse have the original recipe for Pacalpörkölt, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed 3 potatoes, peeled and cubed
• 4 cups (950ml) beef stock 4 cups (950ml) beef stock
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium-high heat.
2. 2.
   Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
3. 3.
   In the same pot, add the diced onion and sliced carrots. Sauté until the vegetables are softened.
4. 4.
   Return the beef to the pot and add the cubed potatoes, beef stock, Worcestershire sauce, bay leaves, dried thyme, salt, and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves before serving.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For added depth of flavor, you can deglaze the pot with a splash of red wine after browning the beef.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Midwestern American Beef Stew hot in bowls, garnished with fresh parsley. It pairs well with crusty bread or cornbread for dipping into the flavorful broth.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of dried thyme or paprika on top of each serving. Serve the stew in rustic bowls or cast-iron pots for a cozy and inviting look.