Danish Creamy Potato and Beef Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 4 large potatoes, peeled and diced 4 large potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons flour 2 tablespoons flour
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil 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 chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the flour to the pot and stir well to coat the onions and garlic.
4. 4.
   Gradually pour in the beef broth while stirring continuously to avoid lumps.
5. 5.
   Return the beef to the pot and add the diced potatoes, sliced carrots, and celery.
6. 6.
   Stir in the dried thyme, paprika, salt, and pepper.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.
8. 8.
   Stir in the heavy cream and let the stew simmer for an additional 10 minutes.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Danish Creamy Potato and Beef Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck roast or stewing beef.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamier texture in the stew.
• Heavy cream — If you prefer a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
• Dried thyme — If you don't have dried thyme, you can use fresh thyme leaves instead. Use about 1 tablespoon of fresh thyme.

Tips & Tricks

• For a thicker stew, you can mash some of the cooked potatoes against the side of the pot with a spoon to release their starch.
• If you prefer a chunkier stew, you can cut the potatoes and vegetables into larger pieces.
• To add a tangy element, serve the stew with a dollop of sour cream on top.
• For extra flavor, you can add a splash of Worcestershire sauce or a tablespoon of tomato paste to the stew.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Danish Creamy Potato and Beef Stew in deep bowls, accompanied by a side of pickled beets or red cabbage. This will add a refreshing and tangy contrast to the rich flavors of the stew. Crusty bread or buttered rye bread is also a great addition to soak up the delicious broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or traditional Danish ceramic dishes to enhance the presentation and create an authentic Danish dining experience.