Beef Stew Over Thai Rice
Let me start by saying that in the traditional Dominican household, this is not what beef stew looks like. " Carne Guisada " is our version of beef stew.
I remember the first time I had beef stew, it was at a co workers house. I was intrigued by the dish instantly, it was completely different then how I grew up eating it. So, of course I went home and gave it a try, (several) tries and incorporated some of my " Carne Guisada " tricks.
The beef in this dish needs to be slowly cooked until full tenderness is reached. So patience is key!
Filled with creamy potatoes, carrots and herbs this earthy dish is perfect for those rainy days. We served it over Thai Rice.
Learn how to make Thai Rice from scratch or try this yummy, Gluten-Free cooked Thai Rice from Annie Chun's.
Prep Time: 15 min.
Total Time: 90 min.
1 lb, beef stew cut in 1 in. cubes
2 tbsp. of olive oil
1/2 tbsp. of wine vinegar
1 cup, red wine (I use, red zinfandel)
3 cups, beef broth
1/2 chopped onion
1 cup, mini potatoes cut in 1/2
1/2 cup of carrots sliced
Salt & pepper- to taste
2 Bay leaves
2 garlic cloves, minced
1 tbsp. , flour
1 cube beef bouillon
White Distilled Vinegar
Wash beef with white distilled vinegar and cut in 1in cubes , let soak in paper towels until dry. Season with salt and pepper and set aside.
Rinse, scrub and cut potatoes. Bring to a boil, about 15 minutes or until fork tender. Drain & set aside.
Rinse, scrub and cut carrots. Bring to a boil, about 15 minutes or until fork tender. Drain & set to the side.
Bring beef broth, rosemary, bay leaves and beef bouillon to a boil.
Reduce heat, add beef and cook 30-40 minutes. Until broth thickens and beef is tender (check TIPS section, below). Set to the side, DO NOT DRAIN. Remove rosemary and bay leaves.
In a large saucepan heat olive oil, add onions and garlic. Cook for 1 minute on medium.
Add beef and cook for 5 more minutes or until golden brown.
Reduce to low heat, add the red wine and vinegar. Gradually adding flour to the mix.
Add your carrots and potatoes to the pan. Season with salt, pepper and (paprika-optional).
Cook sauce until desired thickness. Serve over thai rice.
Do not stop cooking beef until fork-tender (very important) if broth dries out, gradually add water and continue cooking.
As your cooking your beef in broth and in the wine sauce, gradually season with salt & pepper. Until you've reached your desired taste.