LIsaP
10-31-2000, 07:19 PM
At long last, I am posting this recipe. It is not from Cooking Light, so I don't know the nutritional analysis.
It is WONDERFUL!
Serves 6
3 lbs chuck for stew, in one inch cubes
cooking oil
1/4 cup orange juice
grated rind of 1 orange
1/2 cup beef broth
1 6 oz can tomato paste
1/4 cup red wine vinegar
2 tablespoons light brown sugar
4 1/2 teaspoons gound cumin
1 tablespoon organo
3 cloves garlic, minced
1 1/2 teaspoons allspoce
1 bay leaf
half of 16oz bag frozen pearl onions
1 lb small mushrroms
butter for sauteing
salt and pepper to taste
Saute the beef in foaming oil a few pieces at a time Transfer it to a large pot and add all other ingerdients excep the onions, mushrooms, butter and salt and pepper. Simmer for about 1 1/2 hours or until the beef is tender. If the sauce is too thin, add 2 tablespoons of burre manie or cornstarch dissolved in water. Saute the onions and mushrooms briefly and add them to the stew. Simmer briefly again, add salt and pepper to taste and serve.
Buerre Manie
Knead together 2 tablespoons softened butter and 2 tablespoons flour and role mixture into little balls. Add the balls to the sauce one by one until desired consistency is reached.
Note-I have never had the problem of the sauc being too thin.
I usually serve with rice and good bread to sop up the sauce.
It is WONDERFUL!
Serves 6
3 lbs chuck for stew, in one inch cubes
cooking oil
1/4 cup orange juice
grated rind of 1 orange
1/2 cup beef broth
1 6 oz can tomato paste
1/4 cup red wine vinegar
2 tablespoons light brown sugar
4 1/2 teaspoons gound cumin
1 tablespoon organo
3 cloves garlic, minced
1 1/2 teaspoons allspoce
1 bay leaf
half of 16oz bag frozen pearl onions
1 lb small mushrroms
butter for sauteing
salt and pepper to taste
Saute the beef in foaming oil a few pieces at a time Transfer it to a large pot and add all other ingerdients excep the onions, mushrooms, butter and salt and pepper. Simmer for about 1 1/2 hours or until the beef is tender. If the sauce is too thin, add 2 tablespoons of burre manie or cornstarch dissolved in water. Saute the onions and mushrooms briefly and add them to the stew. Simmer briefly again, add salt and pepper to taste and serve.
Buerre Manie
Knead together 2 tablespoons softened butter and 2 tablespoons flour and role mixture into little balls. Add the balls to the sauce one by one until desired consistency is reached.
Note-I have never had the problem of the sauc being too thin.
I usually serve with rice and good bread to sop up the sauce.