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Ingredients
- 2 lb stewing beef cubes 2 2lb lbstewing beef cubes
- 1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
- 1 tsp salt 1 1tsp tspsalt
- 1 tsp pepper 1 1tsp tsppepper
- 2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
- 2 onions , chopped2 2oniononions, chopped
- 1 tbsp chili powder 1 1tbsp tbspchili powder
- 4 large carrots 4 4large carrotcarrots
- 4 stalks celery 4 4stalks celery
- 1 tbsp cider vinegar 1 1tbsp tbspcider vinegar
- 1 tbsp honey 1 1tbsp tbsphoney
- 1-3/4 cups beef stock 1-3/4 1-3/4cups cupsbeef stock
- 1-1/2 cups frozen corn 1-1/2 1-1/2cups cupsfrozen corn
- 1-1/2 cups lima beans 1-1/2 1-1/2cups cupslima beanbeans
- fresh Coriander fresh Coriander
- Parsley sprig , optionalParsley sprigParsley sprigs, optional
Details
Servings 8
Adapted from canadianliving.com
Preparation
Step 1
Cut beef into bite-size cubes, if necessary. In heavy plastic bag, shake together flour and half each of the salt and pepper. Add beef, one-quarter at a time, and shake to coat.
In large heavy ovenproof saucepan, heat half of the vegetable oil over medium-high heat; brown beef, in 4 batches, about 5 minutes each. Transfer to plate; set aside.
Reduce heat to medium; add remaining oil to pan. Fry onions, chili powder and remaining salt and pepper until softened, about 3 minutes. Return beef and any accumulated juices to pan.
Meanwhile, cut carrots and celery into 1-inch (2.5 cm) chunks. Add to pan along with vinegar and honey; stir. Add beef stock; bring to boil, scraping up any brown bits.
Transfer pan to 300°F (150°C) oven; bake until beef is tender, about 2 hours. (Or reduce heat to medium-low; simmer, stirring occasionally, until beef is tender, about 2 hours.)
Add corn and lima beans; cook until hot. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.) Garnish with coriander sprigs, if using.
Additional information :
Tip: To make the stew thicker, in small bowl, whisk together 2 tbsp (25 mL) each flour and water. Add to stew along with corn and lima beans. Cook until thickened, about 5 minutes.
Source : Canadian Living Magazine: October 2005
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