Description
The orange and cumin turn stew into a wonderful experience. A great dish to serve on a chilly Fall evening with friends.
Ingredients
Units
Scale
- 3 lb (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-oz (170 grams) can tomato paste
- 1/4 cup (59 ml) red wine vinegar
- 2 tbsp light brown sugar
- 4 1/2 tsp ground cumin
- 1 tbsp oregano
- 3 cloves garlic, minced
- 1 1/2 tsp allspice
- 8 oz (225 g) pearl onions
- 1 lb (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
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420