Yield: 8 servings
Special enough for company, but delicious anytime, this unique stew needs nothing more than a good crusty bread to make a warming, nutritious winter meal.
2 pounds beef stew meat
1 tablespoon each oil and butter
1 large onion, chopped
6 cloves garlic, diced
1 inch fresh ginger, peeled and diced
salt and pepper to taste
dash cayenne pepper
4 cups beef broth
1 bay leaf
1/2 cup red wine (optional)
4 to 6 carrots
1/2 winter squash
3 white potatoes
3 sweet potatoes
8 small white onions
8 whole cloves
1 pound green beans
1/2 pound small prunes
In large, heavy stewing pot, brown meat in oil-butter mixture. Set meat aside. Add chopped onion, garlic, and ginger to pot and saute. Add salt, black and cayenne pepper, and continue cooking for a few more minutes. Return meat to pot, add broth, bay leaf, and red wine. Add water to cover if necessary. Bring to a boil and cook, uncovered, for 20 minutes, adding more water as needed. Meanwhile, peel and cut up carrots, squash, and white and sweet potatoes. Peel onions and stick a whole clove into each. Wash, trim, and cut up green beans. Reduce heat. Place carrots and onions over top of stew; cover and steam for 10 minutes, then stir into meat. Repeat this procedure with sweet potatoes and beans. Repeat with squash and white potatoes. Check all for tenderness and correct seasoning. About 15 minutes before serving, lay prunes over top of stew. Cover and steam gently until soft.
Recent Reader Reviews
Instead of prunes I used Cortland apples on top. Rich, hearty, and exciting addition to my recipe collection. Thanks.
-- Reviewed by F. Caracappa on Thursday, September 22, 2005
I didn't really care for the prunes as a finishing touch. Thought it was better without them.
-- Anonymous Review on Monday, January 3, 2005
Special enough for company, but delicious anytime, this unique stew needs nothing more than a good crusty bread to make a warming, nutritious winter meal.
2 pounds beef stew meat
1 tablespoon each oil and butter
1 large onion, chopped
6 cloves garlic, diced
1 inch fresh ginger, peeled and diced
salt and pepper to taste
dash cayenne pepper
4 cups beef broth
1 bay leaf
1/2 cup red wine (optional)
4 to 6 carrots
1/2 winter squash
3 white potatoes
3 sweet potatoes
8 small white onions
8 whole cloves
1 pound green beans
1/2 pound small prunes
In large, heavy stewing pot, brown meat in oil-butter mixture. Set meat aside. Add chopped onion, garlic, and ginger to pot and saute. Add salt, black and cayenne pepper, and continue cooking for a few more minutes. Return meat to pot, add broth, bay leaf, and red wine. Add water to cover if necessary. Bring to a boil and cook, uncovered, for 20 minutes, adding more water as needed. Meanwhile, peel and cut up carrots, squash, and white and sweet potatoes. Peel onions and stick a whole clove into each. Wash, trim, and cut up green beans. Reduce heat. Place carrots and onions over top of stew; cover and steam for 10 minutes, then stir into meat. Repeat this procedure with sweet potatoes and beans. Repeat with squash and white potatoes. Check all for tenderness and correct seasoning. About 15 minutes before serving, lay prunes over top of stew. Cover and steam gently until soft.
Recent Reader Reviews
Instead of prunes I used Cortland apples on top. Rich, hearty, and exciting addition to my recipe collection. Thanks.
-- Reviewed by F. Caracappa on Thursday, September 22, 2005
I didn't really care for the prunes as a finishing touch. Thought it was better without them.
-- Anonymous Review on Monday, January 3, 2005
Comments
Post a Comment
I appreciate and welcome your comments. You can e-mail me directly at meeyauw at gmail dot com.