Wednesday, March 5, 2008

Spiced Beef and Vegetables


1 large boneless chuck steak, cut in 2.5cm cubes

1/2 cup flour

1 tablespoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

2 tablespoons vegetable oil

1 cup chopped onion

6 cups water, Garni (1 clove and 1 teaspoon pickling spice in cloth)

3 cups drained, canned tomatoes

2 cups diced carrots

1 cup sliced celery

3 cups diced potatoes

1 cup green peas

1 teaspoon sugar

2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons cornflour blended with 1/4 cup cold water.


Dredge beef cubes in mixture of flour, salt, pepper and paprika. Brown in fat on all sides in large heavy saucepan. Add water and bouquet garni. Simmer, covered for 30 minutes. Add vegetables and seasonings. Simmer, uncovered, for 30 minutes or until done. Blend some of the hot gravy into the cornflour mixture and stir into stew until thick.

Serves 8 to 10.

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