| Prep: 20 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 7g | 18g |
| sugars | fibre | protein | salt |
| 7g | 3g | 26g | 1.6g |
Why I Love Norwegian Simple Beef Stew with Tomatoes
Within the complex tapestry of global cuisine, there is a certain Norwegian recipe that I am particularly fond of – Simple Beef Stew with Tomatoes. As I simmer the stew and the intoxicating aroma fills the air, I am reminded of my Montana upbringing. The firm grip of the rancher, the wisdom of Native American traditions, and of course, the innovative spirit inherited from the pioneers of the West.
Inspiration Behind the Recipe
Our culinary journey often takes us to places unexpected and comforting at the same time. For me, one such unexpected delight was discovering Norwegian cuisine during my adult years – a cuisine that infuses simplicity with bold and robust flavors. This was a detour from what I learned growing up, yet at the same time, the principles were the same; honoring the land, the ingredients, and people. This Simple Beef Stew with Tomatoes recipe is a tribute to Norwegian cooking, and credit must be owed to renowned Norwegian chef, Kjartan Skjelde. His work embodies simplicity and sophistication, a sentiment that resonates with my kitchen philosophy.
Note on Pairings and Variations
Loyal to the spirit of the stew, it pairs exceptionally well with crusty sourdough bread. The bread does a fine job of soaking up the rich, tomato-based broth. Alternatively, you might want to experiment with serving it alongside oven-baked root vegetables. The sweet, caramelized flavors would contrast beautifully with the hearty stew.
Like other soups and stews from across the cuisines, such as Ireland’s Beef and Guinness Stew or Hungary’s Goulash, the Norwegian Simple Beef Stew with Tomatoes holds its ground when it comes to comfort and soulful flavor. These dishes are remarkably similar, yet each expresses its distinct culinary identity. So, if you’ve enjoyed these dishes in the past, you will find an equally welcoming familiarity in the recipe we’re discussing here.
Finally, a note for my fellow adventurers. Don’t hesitate to bridge cultures and add a Montanan touch. You might want to try adding a Bison cube for extra depth of flavor. After all, our personal touches are what make the recipes ours.
What You’ll Need
- 1.5 pounds of beef stew meat
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 1 stalk of celery, chopped
- 1 can (14.5 ounces) of diced tomatoes
- 1 can (14.5 ounces) of tomato sauce
- 2 cups of beef broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 2 bay leaves
- 3 tablespoons of flour
- 1/4 cup of water
Method
Step One
First and foremost, season the beef stew meat with salt and black pepper.
Step Two
Heat the olive oil in a large pot over medium-high heat. Add the seasoned beef to the pot and cook until browned on all sides. Remove the beef from the pot and set it aside.
Step Three
In the same pot, add the chopped onion, minced garlic, chopped carrots, and chopped celery. Cook until the vegetables are softened.
Step Four
Pour in the diced tomatoes, tomato sauce, and beef broth into the pot. Add the dried thyme, dried rosemary, and bay leaves and stir until thoroughly combined.
Step Five
Add the browned beef back into the pot. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally.
Step Six
In a small bowl, mix together the flour and water until it forms a smooth paste. Slowly add this paste into the stew while stirring constantly to thicken the stew.
Step Seven
Continue simmering the stew until the beef is tender and the stew has reached your desired thickness. Adjust the seasoning if necessary, then discard the bay leaves before serving the stew.
