View Full Version : Help! Beef Stew meat and Mother's Day!
05-10-2001, 12:59 PM
I really need some assistance on this one. As said in a previous post, I am hosting a Mother's Day brunch this Sunday. This morning it dawned on me that it would be a perfect time to use my beef stew meat in the freezer, since I will be feeding a group of people. If I don't use it up now, it's unlikely it will ever be used as it's just hubby and I. So, any ideas as to what to make with this? I have a couple of pounds worth to use up. Preferably I would like to use the crockpot. I was thinking of Jewel's Mushroom Stroganoff, which sounds delicous. The rest of the menu consists of mini frittatas, roasted pototoes, bagels and the fixings, a salad, fruit and coffeecake. Please help - Thanks!
05-10-2001, 01:18 PM
This recipe is from LisaP (whom we haven't heard from in a long while) but it is wonderful!!!!
Orange Cumin Beef Stew
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!
3 lbs chuck for stew, in one inch cubes
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.
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.
[This message has been edited by sneezles (edited 05-10-2001).]
05-10-2001, 07:16 PM
hi sneezles, i have actually made this! it was delicious but i fear it may be a bit too 'exotic' for the other brunch items. i haven't ruled it out yet though, since my menu is still up in the air. thanks!
I was going to type out my boeuf bourguignon recipe until it occurred to me that I'd posted it once before. In looking for it, I found so many interesting ideas, I figured it makes sense to let you read the entire thread.
I think my recipe is super with the rich, glossy gravy, and it looks a cut above the norm. But there are a lot of recipes I haven't tried which certainly look tempting, so I'd check it out if I were you.
Good luck with your meal.
12-13-2003, 12:51 PM
We had the Orange Cumin Beef Stew last night and it was excellent. A really rich, flavorful stew. I served it with Rye Sourdough with Vermont Sharp Cheese bread to sop up the gravy. YUM YUM
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