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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Sort of a cross between a pot-roast and a stew. This is fantastic served over freshly mashed potatoes or polenta! Ingredients:
4 onions, sliced |
3 tablespoons olive oil |
2 lbs boneless beef chuck, cut into 3/4 inch cubes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 tablespoons red wine vinegar |
1/2 teaspoon ground cumin |
1/2 teaspoon turmeric |
4 cloves garlic, minced |
6 bay leaves |
3 tablespoons all-purpose flour |
2 cups beef stock |
1 tablespoon tomato paste |
Directions:
1. In a large, heavy saucepan, cook the onions in the oil over moderate heat, stirring, until golden.
2. Add the beef, salt, pepper and 3 tblsps of the vinegar.
3. Cook over moderate-high heat, stirring, for 12-15 minutes, or until the beef is nicely browned.
4. Add the cumin, turmeric, garlic and bay leaves, and cook, stirring, for 30 seconds.
5. In a small bowl, whisk the remaining 3 tblsps vinegar and the flour; whisk in 1/2 cup of the broth into this mixture.
6. Add the flour mixture to the beef.
7. Add the remaining 1 1/2 cups broth and tomato paste.
8. Bring to a boil, stirring constantly, and simmer, stirring and adding more water if necessary to prevent sticking.
9. Cook for 30 minutes, or until beef is tender.
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