Beef And Vegetable Stew Recipe
Ingredients
| Boneless beef stew meat | 2 Pound | |
| Bay leaf | 1 | |
| Cumin seed | 1⁄2 Teaspoon | |
| Peppercorns | 6 | |
| Garlic | 1 Clove (5 gm) | |
| Cider vinegar | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Cold water | 3 Cup (48 tbs) | |
| Potatoes | 2 Medium | |
| Carrots | 2 Large | |
| Celery ribs | 4 (Long) | |
| Corn ears | 4 , cut into 2 inch lengths | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Diced tomatoes | 1⁄2 Cup (8 tbs) (Fresh) | |
| Saffron | 1⁄4 Teaspoon | |
| Oregano | 1⁄2 Teaspoon | |
| Shelled peas | 1 Cup (16 tbs) (Fresh) |
Directions
Trim excess fat from meat and cut into 1- to 1 1/2-inch pieces.
Place in saucepan with bay leaf, cumin seed, peppercorns, garlic, vinegar, salt, and water; cover.
Cook slowly for 1 hour, or until meat is almost tender.
Peel and cut potatoes and carrots into strips 1/2 inch by 1/4 inch in length.
Add to meat.
Cut celery into 1/2-inch pieces.
Add to mixture with corn, onion,.and tomatoes.
Cover.
Cook for 15 to 20 minutes, or until vegetables are tender.
Dissolve saffron in 1 teaspoon water.
Add to mixture with oregano and peas.
Cover.
Cook for 5 to 10 minutes, pierce pieces of corn ears with plastic toothpicks or corn holders to serve with stew.
Place in saucepan with bay leaf, cumin seed, peppercorns, garlic, vinegar, salt, and water; cover.
Cook slowly for 1 hour, or until meat is almost tender.
Peel and cut potatoes and carrots into strips 1/2 inch by 1/4 inch in length.
Add to meat.
Cut celery into 1/2-inch pieces.
Add to mixture with corn, onion,.and tomatoes.
Cover.
Cook for 15 to 20 minutes, or until vegetables are tender.
Dissolve saffron in 1 teaspoon water.
Add to mixture with oregano and peas.
Cover.
Cook for 5 to 10 minutes, pierce pieces of corn ears with plastic toothpicks or corn holders to serve with stew.
Chef
