Slovakian Meat Stew
A hearty, slow-cooked stew originating from Slovakia, typically served with a side of bread or dumplings. This recipe combines the rich flavors of meat and vegetables in a savory broth.
Ingredients
- ●1.5 pounds beef chuck, cut into 2-inch piecesChoose a cut with good marbling for tenderness
- ●1 large onion, choppedUse a sweet onion like Vidalia or Maui for added flavor
- ●3 medium carrots, peeled and choppedUse a mix of orange and yellow carrots for added color
- ●2 large potatoes, peeled and choppedChoose high-starch potatoes like Russet or Idaho
- ●3 cloves garlic, mincedUse fresh garlic for the best flavor
- ●2 tablespoons all-purpose flourUse a light dusting of flour to thicken the stew
- ●2 cups beef brothUse a high-quality broth for added depth of flavor
- ●1 cup red wineUse a dry red wine like Cabernet Sauvignon or Merlot
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes.
- 3
Remove the beef from the pot and set aside.
- 4
Add the onion, carrots, and potatoes to the pot and cook until the vegetables are slightly tender, about 5 minutes.
- 5
Add the garlic and cook for 1 minute, until fragrant.
- 6
Add the flour and cook for 1 minute, stirring constantly.
- 7
Add the beef broth and red wine to the pot, stirring to combine.
- 8
Return the beef to the pot and bring the stew to a boil.
- 9
Reduce the heat to low and simmer, covered, for 2-3 hours, or until the beef is tender.
- 10
Season the stew with salt and pepper to taste.
- 11
Serve the stew hot, garnished with fresh parsley or thyme.