Beef And Vegetable Stew
|Boneless beef stew meat||2 Pound|
|Cumin seed||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Cider vinegar||1 Teaspoon|
|Cold water||3 Cup (48 tbs)|
|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)|
|Shelled peas||1 Cup (16 tbs) (Fresh)|
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.
Cook for 15 to 20 minutes, or until vegetables are tender.
Dissolve saffron in 1 teaspoon water.
Add to mixture with oregano and peas.
Cook for 5 to 10 minutes, pierce pieces of corn ears with plastic toothpicks or corn holders to serve with stew.