| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Beef | 6 | servings |
INGREDIENTS
| 1 | lb | Beef Stew Meat |
| 1/4 | ts | White Pepper |
| 1 | ts | Vegetable Oil |
| 3 | tb | Low-Sodium Soy Sauce |
| 12 | oz | Beer; Dark |
| 2 | sl | Ginger; Thinly Sliced |
| 2 | Green Onions | |
| 1 | Cinnamon Stick | |
| 2 | Star Anise; Optional | |
| 2 | c | Sliced Carrot |
| 2 | c | Leek; Sliced |
| 6 | c | Cooked Couscous |
INSTRUCTIONS
Trim fat from meat; cut meat into 3/4 inch cubes, and sprinkle with pepper. Heat oil in a Dutch oven over medium-high heat. Add meat, and cook 3 minutes or until browned, stirring frequently. Add soy sauce and next 4 ingredients (soy sauce through cinnamon); stir in star anise, if desired, and bring to a boil. Cover meat mixture, reduce heat, and simmer 1 hour. Add carrot and leeks; cook, uncovered, and additional 30 minutes or until vegetables are tender. Discard ginger, green onions, cinnamon, and star anise. Serve over couscous. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Nov 04, 1999, converted by MM_Buster v2.0l.
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