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Meats, Vegetables, Grains Mexican Beef, Harned 1994, Main dish, Stews, Vegetables 6 Servings

INGREDIENTS

2 c Unbleached, all-purpose
flour
1 T Dried thyme
1 t Salt, plus extra to taste
1/2 t Freshly ground black pepper
plus extra to taste
3 lb Beef stew meat, in 1" cubes
1/4 c Olive oil
1 c Dry red wine
1 1/2 c Homemade beef stock
1 c Canned crushed tomatoes
2 T Ground cuminseed
1 t Chili powder
1 Bay leaf
8 To 12 white pearl onions
6 Garlic cloves
peeled and chopped
1/2 c Chopped Italian parsley
plus extra for garnish
1 1/2 c Green Sicilian olives
1982 . 125. ISBN 0-89480-204-6.

INSTRUCTIONS

Stir the flour, thyme, 1 tsp. salt and 1/2 tsp. pepper together in a
shallow bowl.  Turn the cubes of stew meat in the flour to coat well,
shake off excess and transfer to a plate.  Heat olive oil in a heavy
kettle.  Add the beef cubes, a few at a  time, and brown them well on
all sides.  As they are browned,  transfer them to paper towels to
drain.  When all the meat is browned, discard excess oil but do not
wash the  kettle.  Add the wine, beef stock and crushed tomatoes; set
kettle  over medium heat.  Bring to a boil, stirring and scraping up
the  browned bits from the bottom of the pan.  Return beef to the
kettle,  then add cuminseed, chili powder and bay leaf and season to
taste  with salt and pepper.  Cover kettle and set it on the middle
rack of the oven. Bake at 350  F. for 1 1/2 hours, stirring
occasionally and regulating the oven  temperature to maintain the stew
at a steady simmer.  Meanwhile, bring a large pot of water to a boil.
Cut an "x" in the  root end of each pearl onion and drop them into the
boiling water for  1 minute. Drain them and drop them into a bowl of
cold water. When  completely cool, drain and peel them.  After the stew
has been in the oven about 1 hour, stir in the onions.  Continue to
cook the stew, uncovered.  After another 15 minutes, stir in the
garlic, 1/2 cup parsley and the  olives.  Continue to cook, uncovered,
until stew is reduced and  thickened to your liking and beef is tender.
Transfer to a serving  bowl, sprinkle with parsley, and serve
immediately.  The authors note that "depending on the rest of the menu,
this stew  seems Mexican or Mediterranean because it is hearty and
intriguingly  seasoned with cuminseed..."  From The Silver Palate
Cookbook by Julee Rosso and Sheila Lukins with  Michael McLaughlin.
New York: Workman Publishing Company, Inc.,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10571
Calories From Fat: 106
Total Fat: 12.2g
Cholesterol: 0mg
Sodium: 387.3mg
Potassium: 5424.9mg
Carbohydrates: 519.9g
Fiber: 3.5g
Sugar: 446.1g
Protein: 12.5g


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