SPICED BEEF STEW

By Phil-2

Tired of the same old beef stew? This version has a touch of cinnamon, cloves, and nutmeg, giving it a subtly different flavor. In Trentino-Alto Adige, in northern Italy, venison is often substituted for the beef. Serve with mashed potatoes, buttered polenta, or potato gnocchi.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 pounds boneless beef chuck, cut into 2-inch pieces
• Salt and freshly ground pepper
• 2 medium onions, chopped
• 1 cup dry red wine 1 cup Meat Broth or canned beef broth
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves 1/8 teaspoon freshly grated nutmeg

Preparation

Step 1

In a large, heavy skillet over medium-high heat, melt the butter with the oil. Pat the meat dry and add only as many pieces to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides. Transfer the meat to a large slow cooker and brown the remaining meat.

Sprinkle it with salt and pepper to taste. Reduce the heat to medium , add the onions to the pan, and cook, stirring often, until tender and lightly browned .

Add the wine and stir well , scraping the bottom of the pan. Bring the liquid to a simmer and cook for 1 minute. Pour the mixture into the cooker.

Stir together the broth and tomato paste. Add the flour and spices and stir until completely smooth. Pour the mixture into the slow cooker.

Cover and cook on low for 6 hours, or until the meat is very tender. Serve hot.