Saucy Beef Simmer
Like many other stews, this one has chunks of tender beef and onion, but it's enhanced by a touch of Greek spicing: oregano and the subtle yet homey flavour of cinnamon. It takes a while to simmer, so you'll have plenty of time to make Tender Baked Potatoes or Golden Roast Potatoes and corn or green beans to go alongside.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 270 |
| pro | 28 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 55 mg |
| sodium | 542 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 25% |
| vit A | 5% |
| vit C | 20% |
| folate | 12% |
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1-1/2 lb (750 g) beef stewing cubes
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 stalks celery, chopped
1 onion, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) beef stock
1/3 cup (75 mL) tomato paste
1/4 cup (50 mL) chopped fresh parsley
Preparation:
Cut beef into 1-inch (2.5 cm) cubes; sprinkle with salt and pepper. In large saucepan, heat half of the oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain off any fat from pan.
Reduce heat to medium; add remaining oil to pan. Fry celery, onion, garlic, oregano and cinnamon, stirring occasionally, until onion is softened, about 5 minutes.
Stir in flour; cook for 1 minute. Stir in stock, 1 cup (250 mL) water and tomato paste, scraping up any brown bits from bottom of pan. Return beef and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until beef is tender, about 1-1/2 hours. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: October 2003
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