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Beef Stew With Cumin Seed Recipe
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Dried thyme||1 Tablespoon|
|Salt||1 Teaspoon (Plus Additional Quantity As Per Taste)|
|Freshly ground black pepper||1⁄2 Teaspoon (Plus Additional Quantity As Per Taste)|
|Beef stew meat||3 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Beef stock||1 1⁄2 Cup (24 tbs) (Homemade)|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|Ground cumin seed||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Pearl onions||12 (White Colored)|
|Garlic||6 Clove (30 gm), peeled and chopped|
|Chopped italian parsley||1⁄2 Cup (8 tbs) (For Garnish)|
|Green olives||1 1⁄2 Cup (24 tbs) (Sicilian)|
Serving size: Complete recipe
Calories 6532 Calories from Fat 2995
% Daily Value*
Total Fat 336 g516.6%
Saturated Fat 78.3 g391.4%
Trans Fat 0 g
Cholesterol 1075 mg
Sodium 5079.2 mg211.6%
Total Carbohydrates 382 g127.4%
Dietary Fiber 29.4 g117.4%
Sugars 25.4 g
Protein 416 g832.9%
Vitamin A 138.9% Vitamin C 128.4%
Calcium 118.3% Iron 365.5%
*Based on a 2000 Calorie diet
Stir the flour, thyme, 1 teaspoon salt and 1/2 teaspoon pepper together in a shallow bowl.
Turn the cubes of stew meat in the flour to coat well, shake off excess, and transfer to a plate.
Heat the olive oil in a heavy kettle.
Add the beef cubes, a few at a time, and brown them well on all sides.
As they are browned, transfer them to paper towels to drain.
When all the meat is browned, discard excess oil but do not wash the kettle.
Add the wine, beef stock and crushed tomatoes, and set kettle over medium heat.
Bring to a boil, stirring and scraping up the browned bits from the bottom of the pan.
Return beef to the kettle, then add cuminseed, chili powder and bay leaf and season to taste with salt and pepper.
Cover the kettle and set it on the middle rack of the oven.
Bake for 1 1/2 hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer.
Meanwhile, bring a large pot of water to a boil.
Cut an X in the root end of each pearl onion and drop them into the boiling water for 1 minute.
Drain them and drop them into a bowl of cold water.
When completely cool, drain and peel them.
After the stew has been in the oven about 1 hour, stir in the onions.
Continue to cook the stew, uncovered.
After another 15 minutes, stir in the garlic, 1/2 cup parsley and the olives.
Continue to cook, uncovered, until stew is reduced and thickened to your liking and the beef is tender.
Transfer to a serving bowl, sprinkle with parsley