Mokwan Tupa

Mokwan Tupa is a traditional dish that originates from the northern regions of the world, known for its hearty and nourishing qualities. It has been enjoyed for generations by those living in colder climates where sustenance is an essential part of survival. The name 'Mokwan Tupa' translates to 'Mountain Stew' as it was often prepared by families living in the mountainous areas using locally sourced ingredients.

Historical texts suggest that the dish was a staple during harsh winters, providing the necessary nutrients and warmth to the body. Over time, Mokwan Tupa has been adapted to include a variety of ingredients, depending on the available resources. This adaptability is part of what makes Mokwan Tupa a beloved dish across different cultures.

Ingredients

• Beef (500g, cut into cubes)
• Potatoes (3 medium-sized, peeled and diced)
• Carrots (2, peeled and sliced)
• Onions (2 medium, chopped)
• Garlic (3 cloves, minced)
• Bay Leaf (2)
• Thyme (1 tsp)
• Rosemary (1 tsp)
• Butter (2 tbsp)
• Flour (2 tbsp)
• Beef Broth (4 cups)
• Red Wine (1 cup)
• Salt (to taste)
• Pepper (to taste)
• Fresh Parsley (for garnish)

Preparation

Preparing the Ingredients

Begin by preparing the beef. Ensure it's cut into even cubes for consistent cooking. Next, peel and dice the potatoes, slice the carrots, and chop the onions. Mince the garlic. These vegetables provide a fundamental base for the flavors of the dish to meld together.

Sauteing the Aromatics

In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until they are soft and translucent. This process releases the sweet, savory aromas that are key to Mokwan Tupa.

Creating the Base

Sprinkle the flour over the sautéed aromatics and stir thoroughly to form a roux. Gradually add the beef broth, stirring continuously to prevent lumps. This will create a creamy and thick base for your stew.

Cooking Process

Simmering the Stew

Add the beef cubes to the pot, ensuring they are evenly coated in the broth mixture. Pour in the red wine which brings depth and richness to the dish. Season the mixture with salt, pepper, thyme, and rosemary, nestling in the bay leaf for an herbal hint.

Once all the ingredients are combined, cover the pot and reduce the heat to a gentle simmer. Allow it to cook slowly for approximately 1.5 to 2 hours or until the beef is tender. Use a cooking timer to ensure precise cooking durations.

Approximately 30 minutes before the end of the cooking time, add the potatoes and carrots to the mix. These vegetables require less time to become soft and should be vibrant to serve.

Enjoying Mokwan Tupa

Once cooked, remove the bay leaf and garnish the stew with freshly chopped parsley. Mokwan Tupa is best enjoyed hot, accompanied by crusty bread or a side of steamed vegetables. This dish pairs well with a glass of the same red wine used in its preparation, enhancing the flavors and providing a warming, comforting meal perfect for a chilly evening.

Serving suggestions include a sprinkle of additional salt and pepper on top for those who desire a more pronounced seasoning. The harmony of flavors and textures make Mokwan Tupa a satisfying experience with every bite.