Northern European Style Beef Stew

Ingredients

In this adaptation, the original Turkish Tas kebabı is transformed into a Northern European-style beef stew. The traditional Turkish spices and flavors are replaced with Northern European spices and herbs, such as thyme, rosemary, and bay leaves. The cooking technique is also modified to slow-cook the stew, allowing the flavors to meld together and the beef to become tender. Additionally, root vegetables commonly used in Northern European cuisine, such as potatoes, carrots, and parsnips, are added to enhance the hearty nature of the dish. We alse have the original recipe for Tas kebabı, 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 vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 3 cloves of garlic, minced 3 cloves of 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 chopped 2 potatoes, peeled and chopped
• 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): 15g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onions and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the flour over the meat and vegetables, and stir well to coat.
4. 4.
   Pour in the beef broth and red wine, and stir to combine.
5. 5.
   Add the chopped carrots, parsnips, and potatoes to the pot.
6. 6.
   Stir in the bay leaves, dried thyme, and dried rosemary.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   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.
9. 9.
   Remove the bay leaves before serving.
10. 10.
    Serve the Northern European Style Beef Stew hot with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, marinate the beef stew meat 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.
• Feel free to add other root vegetables, such as turnips or rutabagas, to the stew for added variety.

Serving advice

Serve the Northern 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.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or thyme over the stew before serving. Serve it in rustic ceramic bowls for a cozy and inviting look.