Description
The orange and cumin turn stew into a wonderful experience. A great dish to serve on a chilly Fall evening with friends.
Ingredients
Scale
- 3 pounds (1 kilo 300 grams) chuck for stew, cut in 1 inch cubes
- canola oil
- 1/4 cup (59 ml) orange juice
- grated rind of 1 orange
- 1/2 cup (118 ml) beef broth
- 1 6-ounce (170 grams) can tomato paste
- 1/4 cup (59 ml) red wine vinegar
- 2 tablespoons light brown sugar
- 4 1/2 teaspoons ground cumin
- 1 tablespoon oregano
- 3 cloves garlic, minced
- 1 1/2 teaspoons allspice
- 8 ounces pearl onions
- 1 pound (450 grams) small mushrooms
- butter for sautéing
- salt and pepper to taste
Instructions
- Saute the beef in medium hot oil a few pieces at a time to brown each side.
- Transfer all the beef to a pot and add all the other ingredients except the onions, mushrooms, butter, salt and pepper.
- Simmer for about 1 1/2 hours over medium to low heat, covered or until the beef is tender.
- Saute the onions and mushrooms briefly in a bit of butter, then add them to the stew.
- Simmer again briefly.
- Add salt and pepper to taste, then serve.
Notes
If you can find fresh pearl onions, boil them skin on for 4 minutes, then cut off the stem at root end and the skins will slip right off. Then you can sauté them for several minutes in butter before adding to the stew. Otherwise it’s OK to use frozen.
If the sauce is too thin, add a bit of cornstarch dissolved in water.
- Prep Time: 25 mins
- Cook Time: 1 hour 45 mins