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Beef And Vegetable Stew

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Ingredients
  Boneless beef stew meat 2 Pound
  Bay leaf 1
  Cumin seed 1⁄2 Teaspoon
  Peppercorns 6
  Garlic 1 Clove (5 gm)
  Cider vinegar 1 Teaspoon
  Salt 2 Teaspoon
  Cold water 3 Cup (48 tbs)
  Potatoes 2 Medium
  Carrots 2 Large
  Celery ribs 4 (Long)
  Corn ears 4 , cut into 2 inch lengths
  Chopped onion 1⁄2 Cup (8 tbs)
  Diced tomatoes 1⁄2 Cup (8 tbs) (Fresh)
  Saffron 1⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Shelled peas 1 Cup (16 tbs) (Fresh)
Directions

Trim excess fat from meat and cut into 1- to 1 1/2-inch pieces.
Place in saucepan with bay leaf, cumin seed, peppercorns, garlic, vinegar, salt, and water; cover.
Cook slowly for 1 hour, or until meat is almost tender.
Peel and cut potatoes and carrots into strips 1/2 inch by 1/4 inch in length.
Add to meat.
Cut celery into 1/2-inch pieces.
Add to mixture with corn, onion,.and tomatoes.
Cover.
Cook for 15 to 20 minutes, or until vegetables are tender.
Dissolve saffron in 1 teaspoon water.
Add to mixture with oregano and peas.
Cover.
Cook for 5 to 10 minutes, pierce pieces of corn ears with plastic toothpicks or corn holders to serve with stew.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef
Servings: 
6

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