Beef with Cumin & Vegetable Stew
Servings 6 to 8
Ingredients
2 lbs/1 kg stewing beef
1/2 cup all purpose flour
3-4 Tbsp oil
4 cups stock (vegetable or beef)
1-2 cups red wine
1 cup vegetable juice
8 small cooking onions, diced
2 cloves garlic, minced
6-8 sprigs fresh thyme, chopped fine
1 tsp toasted cumin seed or powdered cumin
1/2 lb. mushrooms, whole or sliced
4 carrots, cut in coins
2 parsnip, cut in coins
15 baby potatoes, halved
salt and pepper, to taste
Method
In a shallow bowl, mix flour, salt & pepper. Dredge stewing beef with flour mixture. Shake off excess.
Heat oil in a dutch-oven skillet. Brown stewing beef, turning pieces regularly.
Remove beef once it is browned and place on paper towel.
Sauté garlic, onions and mushrooms in the skillet until soft.
Add stock, wine, vegetable juice, stewing beef, thyme and toasted cumin seed or powdered cumin.
Simmer until meat is tender. Approximately 3-4 hours. Adjust seasoning.
Add carrot, parsnip and potatoes about 2 hours before serving.
Wendy's original recipe
Servings 6 to 8
Ingredients
2 lbs/1 kg stewing beef
1/2 cup all purpose flour
3-4 Tbsp oil
4 cups stock (vegetable or beef)
1-2 cups red wine
1 cup vegetable juice
8 small cooking onions, diced
2 cloves garlic, minced
6-8 sprigs fresh thyme, chopped fine
1 tsp toasted cumin seed or powdered cumin
1/2 lb. mushrooms, whole or sliced
4 carrots, cut in coins
2 parsnip, cut in coins
15 baby potatoes, halved
salt and pepper, to taste
Method
In a shallow bowl, mix flour, salt & pepper. Dredge stewing beef with flour mixture. Shake off excess.
Heat oil in a dutch-oven skillet. Brown stewing beef, turning pieces regularly.
Remove beef once it is browned and place on paper towel.
Sauté garlic, onions and mushrooms in the skillet until soft.
Add stock, wine, vegetable juice, stewing beef, thyme and toasted cumin seed or powdered cumin.
Simmer until meat is tender. Approximately 3-4 hours. Adjust seasoning.
Add carrot, parsnip and potatoes about 2 hours before serving.
Wendy's original recipe
