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Hearty Beef Stew Bowl

Hearty Beef Stew Bowl: A Cozy Comfort for Cold Nights

Hearty Beef Stew Bowl is a comforting dish perfect for chilly nights, combining tender beef neck bones in a flavorful tomato gravy, embracing family memories.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Thickening Time 15 minutes
Total Time 3 hours
Servings: 4 bowls
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Neck Bones Choose well-marbled bones for extra taste.
  • 2 tablespoons Vegetable Oil Used for browning the neck bones.
  • 1 medium Onion Can substitute with shallots for milder flavor.
  • 3 cloves Garlic Fresh garlic preferred for robust flavor.
  • 2 medium Carrots Can substitute with parsnips.
  • 1 cup Green Beans Frozen can be used if fresh isn't available.
  • 1 cup Corn Kernels Fresh, frozen, or canned corn can be used.
  • 2 tablespoons Tomato Paste Can substitute with crushed tomatoes.
  • 4 cups Beef Broth Use homemade for best flavor.
  • 1 cup Water Adjust the stew's consistency according to preference.
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika.
  • 1 teaspoon Dried Thyme Fresh thyme offers a stronger aroma.
  • to taste Black Pepper Essential seasoning.
  • to taste Salt Essential seasoning.
  • 2 tablespoons All-Purpose Flour Can use cornstarch as gluten-free alternative.
For Serving
  • 4 cups Cooked White Rice Can substitute with brown rice or mashed potatoes.

Equipment

  • large heavy pot

Method
 

Steps
  1. Heat 2 tablespoons of vegetable oil in a large heavy pot over medium heat. Add the beef neck bones, browning them on all sides for about 8-10 minutes.
  2. Remove the neck bones and in the same pot, add one chopped onion and sauté for 5-7 minutes until translucent. Add 3 minced garlic cloves and cook for an additional 1-2 minutes.
  3. Stir in 2 tablespoons of tomato paste, cooking for about 1 minute until it caramelizes slightly.
  4. Return the browned neck bones to the pot. Add 2 sliced carrots, 1 cup of green beans, 1 cup of corn, 4 cups of beef broth, and 1 cup of water. Season with 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, salt, and black pepper to taste.
  5. Bring to a gentle boil, reduce heat to low, cover, and let it simmer for 2 to 2.5 hours.
  6. To thicken the stew, mix 2 tablespoons of all-purpose flour with 1/4 cup of water to create a slurry. Slowly stir this into the simmering stew, cooking uncovered for an additional 10-15 minutes.
  7. Spoon the stew over a bed of cooked white rice and garnish with chopped parsley or green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Allowing the stew to cool and sit overnight deepens the flavors. Reheat gently on the stove, adding broth or water as needed to regain desired consistency.

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