Prep 25 mins
Cook 1 hr 15 mins
From "International Beef Stews", Good Food Magazine, November 1986. This is nice served over orzo and with Retsina.
- 1⁄4 cup golden raisin
- 3⁄4 cup water
- salt & freshly ground black pepper
- 1 1⁄2 lbs boneless beef shank or 1 1⁄2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 (28 ounce) can Italian plum tomatoes, drained, chopped
- 1 cinnamon stick (about 2-1/2 inches)
- 1 small lemon, zest of, julienned
- 2 tablespoons pine nuts
- 2 tablespoons chopped of fresh mint
- Heat oven to 350 degrees.
- Soak raisins in the water.
- Salt and pepper beef. Heat oil in Dutch oven over medium-high heat; saute beef in batches until browned on all sides, about 5 minutes. Stir in honey.
- Drain raisins, reserving liquid. Add tomatoes, raisin liquid, cinnamon, and zest to beef. Heat to boiling, scraping up browned bits on bottom of pan.
- Bake covered 45 minutes. Stir in raisins and bake until beef is tender, about 30 more minutes. Stir in pine nuts and mint.
I might have used a little less honey. The raisins give it sweetness and was a little too much for my taste. I added a drained can of garbanzo beans after adding the tomatoes because I only had 1 pound of beef and it looked awful lonely swimming around in the broth. I would do it again. The beans were a good complement to the stew. I loved that the recipe was so easy to prepare and most ingredients were on hand. I will make this again.