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Beef Stew With Cumin Seed

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Ingredients
  Unbleached all purpose flour 2 Cup (32 tbs)
  Dried thyme 1 Tablespoon
  Salt 1 Teaspoon (Plus Additional Quantity As Per Taste)
  Freshly ground black pepper 1⁄2 Teaspoon (Plus Additional Quantity As Per Taste)
  Beef stew meat 3 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Dry red wine 1 Cup (16 tbs)
  Beef stock 1 1⁄2 Cup (24 tbs) (Homemade)
  Canned crushed tomatoes 1 Cup (16 tbs)
  Ground cumin seed 2 Tablespoon
  Chili powder 1 Teaspoon
  Bay leaf 1
  Pearl onions 12 (White Colored)
  Garlic 6 Clove (30 gm), peeled and chopped
  Chopped italian parsley 1⁄2 Cup (8 tbs) (For Garnish)
  Green olives 1 1⁄2 Cup (24 tbs) (Sicilian)
Directions

Preheat oven to 350°F.
Stir the flour, thyme, 1 teaspoon salt and 1/2 teaspoon pepper together in a shallow bowl.
Turn the cubes of stew meat in the flour to coat well, shake off excess, and transfer to a plate.
Heat the olive oil in a heavy kettle.
Add the beef cubes, a few at a time, and brown them well on all sides.
As they are browned, transfer them to paper towels to drain.
When all the meat is browned, discard excess oil but do not wash the kettle.
Add the wine, beef stock and crushed tomatoes, and set kettle over medium heat.
Bring to a boil, stirring and scraping up the browned bits from the bottom of the pan.
Return beef to the kettle, then add cuminseed, chili powder and bay leaf and season to taste with salt and pepper.
Cover the kettle and set it on the middle rack of the oven.
Bake for 1 1/2 hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer.
Meanwhile, bring a large pot of water to a boil.
Cut an X in the root end of each pearl onion and drop them into the boiling water for 1 minute.
Drain them and drop them into a bowl of cold water.
When completely cool, drain and peel them.
After the stew has been in the oven about 1 hour, stir in the onions.
Continue to cook the stew, uncovered.
After another 15 minutes, stir in the garlic, 1/2 cup parsley and the olives.
Continue to cook, uncovered, until stew is reduced and thickened to your liking and the beef is tender.
Transfer to a serving bowl, sprinkle with parsley

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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