Wednesday, December 14, 2011

December 14, 2011: Beef Stew 2 Recipe

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During the winter months, soups and stews are some of our favorite family meals. Not only are they economical and easy to prepare, they’re hot and hearty and perfect for a cold winter night, along with fresh-from-the-oven biscuits or rolls.

This is a variation on the beef stew recipe I shared earlier this year that uses Lipton onion soup mix. The spices are different and it has a very unique flavor – but one I’m sure you’ll enjoy.

Spicy Beef Stew

1 T. vegetable oil
1 pound beef for stew (try a tough steak, such as top sirloin), cut into chunks
1 small white onion, cut into chunks
1 cup baby carrots, cut into thick, diagonal slices
1 cup chopped celery (use the heart and bottom half of the stalks thinly sliced)
2 small potatoes, peeled and cut into chunks
¼ cup ketchup
1 14-ounce can beef broth
1 T. Worcestershire sauce
1/3 cup dry red wine
1 bay leaf
1 cardamom pod
¼ t. ground cinnamon
½ t. thyme
½ t. freshly ground black pepper
1 t. sea salt

In a Dutch oven, heat the oil to medium. Add the chunks of beef and brown on all sides. Add vegetables and cook five more minutes; turn off heat. Add remaining ingredients. Cover Dutch oven and transfer to a low (225 degrees) oven. Bake for 4 – 5 hours, until vegetables are tender and sauce thickens. Remove bay leaf and cardamom pod before serving.

Serves 4

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