Spiced Beef and Vegetable Stew
|Cubed beef||2 Pound|
|Cayenne pepper||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Water||3 Cup (48 tbs) (1/4 Cup Warm Water)|
|Yellow onion||1 Medium, chopped|
|Whole garlic||2 Clove (10 gm)|
|Chili pepper||1 , halved with seeds and membrane|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Carrots||3 Medium, sliced|
|Celery stalks||3 , sliced|
|Baby red potatoes||16 , scrubbed well|
|Olive oil||1 Tablespoon|
In a small bowl, mix together the flour, cayenne, salt, pepper and onion powder.
Rinse and pat dry the beef. Sprinkle the flour mixture on the beef and coat evenly on all sides. Heat a pot with some oil and brown the beefworking in batches. Set aside.
Add ½ cup of water to the pan and scrape the brown bits from the bottom. Return the beef to the pan and add the remaining 1 ½ cups water. Add the onion, garlic, chili pepper, Worcestershire sauce, thyme, bay leaves, paprika and sugar. Season with salt and pepper. Bring pot to a simmer and cook for about 1 hour.
Remove the chili pepper, garlic cloves and bay leaves from the pan. Add the carrots, celery and potatoes. Add 1 cup of water and re‐season with salt and pepper if necessary. Bring to a boil and cook for an additional 20 to 30 minutes.
Mix the cornstarch with the remaining ¼ cup warm water. Add it to the pot and stir in well. Let the sauce come to a boil and thicken.
Serve with some crusty bread and enjoy!
Note: If you do not want to make this spicy, simply omit the chili pepper and the cayenne.
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