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
No comments:
Post a Comment