Prep 10 mins
Cook 1 hr
Sort of a cross between a pot-roast and a stew. This is fantastic served over freshly mashed potatoes or polenta!
- 4 onions, sliced
- 3 tablespoons olive oil
- 2 lbs boneless beef chuck, cut into ¾ inch cubes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 tablespoons red wine vinegar
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 4 cloves garlic, minced
- 6 bay leaves
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon tomato paste
- In a large, heavy saucepan, cook the onions in the oil over moderate heat, stirring, until golden.
- Add the beef, salt, pepper and 3 tblsps of the vinegar.
- Cook over moderate-high heat, stirring, for 12-15 minutes, or until the beef is nicely browned.
- Add the cumin, turmeric, garlic and bay leaves, and cook, stirring, for 30 seconds.
- In a small bowl, whisk the remaining 3 tblsps vinegar and the flour; whisk in ½ cup of the broth into this mixture.
- Add the flour mixture to the beef.
- Add the remaining 1 ½ cups broth and tomato paste.
- Bring to a boil, stirring constantly, and simmer, stirring and adding more water if necessary to prevent sticking.
- Cook for 30 minutes, or until beef is tender.
Delicious meal! We really enjoyed the flavours in this beef dish, the added vinegar gives it a real 'bite' but nicely so. I served over mashed potatoes, baby peas and carrot and swede for a really tasty family meal. It doesnt say when to add the tomato paste, but I just did so in step 8.Thanks for posting.