| 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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