| Prep: 15 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 6g | 25g |
| sugars | fibre | protein | salt |
| 6g | 4g | 25g | 1.2g |
There’s something profoundly satisfying about a hearty stew, and this Wattleseed and Pepperberry Beef Stew absolutely hits the mark. As a Southern belle, my culinary heart belongs to dishes that are rich in flavor and tradition. Growing up in Charleston, South Carolina, I was surrounded by a plethora of soulful Southern dishes. Yet, this particular recipe takes me on a delightful journey miles away from the cobblestone streets of Charleston, blending unique Australian ingredients like wattleseed and pepperberry into a comforting bowl of stew.
Exploring New Ingredients
The wattleseed and pepperberry infuse the beef stew with an unusual depth and complexity. For those unacquainted, wattleseed has a nutty, almost coffee-like flavor, while pepperberry provides a gentle heat with a fruity twist. This combination turns a classic beef stew into something truly extraordinary. These ingredients not only elevate the taste but also pack a punch in terms of health benefits. Wattleseed is known for its high protein content and being a great source of dietary fiber. Pepperberry, on the other hand, is rich in antioxidants, and it’s an anti-inflammatory spice that adds a wonderful dimension to any dish it graces.
The Comfort of Hearty Ingredients
Now, the vegetables and beef broth base of this stew remind me of similar Southern staples like Brunswick stew, but the addition of wattleseed and pepperberry brings a refreshing and exotic flair. The carrots, potatoes, and celery provide that familiar, comforting heartiness, making each bite as wholesome as it is delicious. If you’re a fan of my classic Southern dishes, I’m confident that you’ll find this recipe to be a delightful twist on some old comforts.
For those chilly evenings when all you want is a warm, home-cooked meal, this stew is your perfect companion. Not only is it deeply flavorful, but it’s also a one-pot wonder that simplifies your cooking routine. Considering pairing it with some fluffy homemade biscuits or crusty bread to soak up all the incredible broth.
Preparing this Wattleseed and Pepperberry Beef Stew is an opportunity to experiment with new flavors while holding on to the rustic essence of a timeless beef stew. And if you love this dish, you might also enjoy trying out a traditional Brunswick stew or a hearty beef stew for some variety in your cooking.
What You’ll Need
- 2 lbs beef stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1 cup red wine
- 3 carrots, sliced
- 3 potatoes, diced
- 1 cup celery, chopped
- 1 cup tomatoes, chopped
- 1 tbsp wattleseed
- 1 tbsp ground pepperberry
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp flour
- 2 tbsp water (for slurry)
Method
Step One
In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and sear until browned on all sides. Remove the beef from the pot and set aside.
Step Two
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Step Three
Return the beef to the pot. Pour in the beef broth, water, and red wine. Stir well to combine.
Step Four
Add the sliced carrots, diced potatoes, chopped celery, and chopped tomatoes to the pot. Stir in the wattleseed, ground pepperberry, bay leaves, dried thyme, salt, and pepper.
Step Five
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef and vegetables are tender.
Step Six
In a small bowl, mix 2 tablespoons of flour with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the stew to thicken it to your desired consistency.
Step Seven
Remove the bay leaves and adjust the seasoning with more salt and pepper if needed. Serve hot and enjoy your Wattleseed and Pepperberry Beef Stew.
