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Hearty Beef Stew

  • AI Kitchen
  • Aug 16, 2024
  • 4 min read

Warm up with this richly flavorful Hearty Beef Stew, featuring tender tri-tip steak, earthy chestnuts, and a medley of hearty vegetables, all gently simmered in an aromatic broth. A subtle hint of cinnamon and the natural sweetness of maple syrup elevate this comforting dish, making it perfect for a cozy family dinner or an inviting meal to share with friends. This stew combines depth and warmth in every bite, promising a satisfying and memorable dining experience.

Beef stew in Dutch Oven

I wanted to make stew really bad. It's pretty easy to make and everyone but the oldest picky eaters love it!

So I asked ChatGPT:

I have beef cubes (like chuck or stewing beef) and I have chestnuts. I also have onion consume power and mushroom consume powder, I want to make a hearty, rich and slightly sweet stew in a dutch oven (slow cook in oven for about 2 hours too)

And it said:


Hearty Beef, Chestnut, Carrot, and Potato Stew Prep Time: 20 minutes Cook Time: 2 hours 20 minutes Total Time: 2 hours 40 minutes Ingredients: 1.5 lbs beef cubes (chuck or stewing beef) 1 cup chestnuts (peeled and roughly chopped) 1 large onion, diced 3 cloves garlic, minced 2 carrots, sliced 2-3 potatoes, peeled and cut into chunks 2 celery stalks, diced 1-2 bay leaves 1 tbsp mushroom consommé powder 1 tbsp onion consommé powder 1 tbsp tomato paste 1 tsp turmeric 1 tsp smoked paprika 1 tsp dried thyme 1 cup red wine (optional) 4 cups beef broth (or water) 2 tbsp olive oil 1-2 tbsp brown sugar (for sweetness) Salt and pepper to taste

I had some inquiries about the ingredients, based on their availability:

can I use dealcoholized red wine? and maple instead of sugar? Ketchup instead of tomato paste? Also I have 3.4 lbs. loin tri tip steak for cubes. Will that work/ Please adjust recipe based on your response

And it made the adjustments:


es, you can definitely make those substitutions! Here's the updated recipe: Hearty Beef, Chestnut, Carrot, and Potato Stew Prep Time: 20 minutes Cook Time: 2 hours 20 minutes Total Time: 2 hours 40 minutes Ingredients: 3.4 lbs loin tri-tip steak, cut into cubes 1 cup chestnuts (peeled and roughly chopped) 1 large onion, diced 3 cloves garlic, minced 2 carrots, sliced 2-3 potatoes, peeled and cut into chunks 2 celery stalks, diced 1-2 bay leaves 1 tbsp mushroom consommé powder 1 tbsp onion consommé powder 2 tbsp ketchup (substitute for tomato paste) 1 tsp turmeric 1 tsp smoked paprika 1 tsp dried thyme 1 cup dealcoholized red wine (optional) 4 cups beef broth (or water) 2 tbsp olive oil 1-2 tbsp maple syrup (substitute for brown sugar)

As I started making this, I saw the Consume had expired. So I inquired about substitutes:

The consumes are expired can you suggest alternatives

To which it suggested the following:


Here are some alternatives to replace the mushroom and onion consommé powders: For Mushroom Consommé Powder: Option 1: Use 1 cup of sliced fresh mushrooms (like cremini or button mushrooms) sautéed with the onions and garlic. This will add a similar umami flavor. Option 2: Add 1 tablespoon of soy sauce or 1 teaspoon of Worcestershire sauce to the stew for depth and savoriness. For Onion Consommé Powder: Option 1: Use 1 additional large onion, finely diced, and sauté it with the existing onion. This will boost the onion flavor. Option 2: Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to the spice mix if you have them on hand. These substitutions will maintain the rich and savory profile of your stew without the need for the consommé powders.

I went with the following and added a few extras (these were 2 prompts I combined):

Ok I have soy Worcestershire garlic powder and onion powder. Also, I feel like baby leaves should be added last or they will crumble, no? Also it took me longer to prep so I need to adjust temp for 1.5 hours in oven. please adjust recipe

And it responded and adjusted:


You're correct that adding bay leaves later in the cooking process can help prevent them from crumbling and overwhelming the dish. Here’s the updated recipe with these adjustments: Hearty Beef, Chestnut, Carrot, and Potato Stew Prep Time: 40 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours 10 minutes Ingredients: 3.4 lbs loin tri-tip steak, cut into cubes 1 cup chestnuts (peeled and roughly chopped) 1 large onion, diced 3 cloves garlic, minced 2 carrots, sliced 2-3 potatoes, peeled and cut into chunks 2 celery stalks, diced 1 tbsp soy sauce 1 tsp Worcestershire sauce 1 tsp garlic powder 1 tsp onion powder 2 tbsp ketchup (substitute for tomato paste) 1 tsp turmeric 1 tsp smoked paprika 1 tsp dried thyme 1 cup dealcoholized red wine (optional) 4 cups beef broth (or water) 2 tbsp olive oil

As I was making the dish, I thought it missed cinnamon, so I asked:

I'm currently deglazing and wondering if cinnamon would be a good idea or not? It's ok if it doesn't make sense

And it answered:

Adding a small amount of cinnamon can actually add a warm, slightly sweet and aromatic note to the stew, which could complement the other spices and ingredients, especially since you’re using maple syrup and chestnuts. If you decide to use cinnamon, I’d recommend adding just a pinch (about 1/4 teaspoon) to avoid overpowering the dish. This subtle addition can bring a unique depth to the flavor profile, making your stew a bit more complex and interesting. Since you’re deglazing, now is a great time to stir in the cinnamon if you choose to go for it!

Lastly, I was a bit worried about the amount of liquid so I asked:

There seems to be a lot of liquid in the stew before putting in the oven, almost covering the meat and veggies completely is that expected?

To which it reassured me:

Yes, it’s normal for the liquid to almost cover the meat and vegetables before putting the stew in the oven. As the stew cooks, some of the liquid will reduce and thicken, especially with the starch from the potatoes and the slow cooking process. The liquid level is important because it helps to evenly cook the meat and vegetables, ensuring everything becomes tender and flavorful. If you feel there’s too much liquid, you can leave the lid slightly ajar while cooking in the oven to allow more steam to escape, which will help reduce the liquid further. Alternatively, if the stew still seems too liquidy after cooking, you can simmer it on the stovetop uncovered for a few minutes to reduce the liquid to your desired consistency.

And the I asked it to rewrite the recipe, and here is the final result:

Servings: 8

Calories per Serving: ~400

Prep Time: 40 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

Hearty Beef Stew

Beef stew in Dutch Oven

Ingredients:

  • 3.4 lbs loin tri-tip steak, cut into cubes

  • 1 cup chestnuts (peeled and roughly chopped)

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 carrots, sliced

  • 2-3 potatoes, peeled and cut into chunks

  • 2 celery stalks, diced

  • 1 tbsp soy sauce

  • 1 tsp Worcestershire sauce

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tbsp ketchup (substitute for tomato paste)

  • 1 tsp turmeric

  • 1 tsp smoked paprika

  • 1 tsp dried thyme

  • 1/4 tsp cinnamon (optional)

  • 1 cup dealcoholized red wine (optional)

  • 4 cups beef broth (or water)

  • 2 tbsp olive oil

  • 1-2 tbsp maple syrup (substitute for brown sugar)

  • Salt and pepper to taste

  • 1-2 bay leaves


Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Sear the Beef: Heat olive oil in your Dutch oven over medium-high heat. Add all the beef cubes and sear until browned on all sides, about 7-10 minutes. Remove the beef and set it aside.

  3. Sauté the Onion: In the same pot, add a little more oil if needed and sauté the diced onion until it becomes soft and translucent, about 3-4 minutes.

  4. Bloom the Spices: Lower the heat to medium, then add the garlic powder, onion powder, turmeric, smoked paprika, thyme, and cinnamon (if using) to the onions. Stir and cook the spices with the onions for 1-2 minutes until the spices become fragrant.

  5. Sauté the Vegetables: After blooming the spices, add the garlic, carrots, celery, and potatoes. Continue sautéing for another 5-7 minutes until the vegetables start to soften.

  6. Add Flavorings: Return the seared beef to the pot. Add the soy sauce, Worcestershire sauce, ketchup, salt, and pepper. Stir to coat the beef and vegetables evenly.

  7. Deglaze the Pot: Pour in the dealcoholized red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.

  8. Combine Ingredients: Add the chestnuts, maple syrup, and pour in the beef broth. Stir everything together.

  9. Add Bay Leaves: Just before putting the Dutch oven in the oven, add the bay leaves to the stew.

  10. Slow Cook: Cover the Dutch oven with its lid and place it in the preheated oven. Cook for about 1.5 hours, or until the beef, carrots, and potatoes are tender.

  11. Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or maple syrup as needed.

  12. Serve: Serve the stew hot, garnished with fresh herbs if desired.


Nutritional Values per Serving:

  • Calories: ~400

  • Protein: 35g

  • Fat: 18g

  • Carbohydrates: 25g

  • Fiber: 4g

  • Sugar: 6g

  • Sodium: 850mg






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Aug 20, 2024
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