Sweet and Sour Beef Stew
This recipe makes 6 servings
Ingredients
- 2 lb beef stewing cubes
- 4 tsp vegetable oil
- 2 onions, chopped
- 2-1/2 cups beef stock or water
- 1/2 cup cider vinegar
- 1/4 cup packed brown sugar
- 2 bay leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Pinch ground allspice
- 1 Pinch ground cloves
- 4 large carrots, thickly sliced
- 1/2 cup crushed gingersnap cookies
- 1/4 cup raisins
Preparation
Cut stewing cubes into 1-inch (2.5 cm) pieces. In Dutch oven, heat half of the oil over high heat; brown beef in batches, adding remaining oil as needed. Transfer to plate and set aside.
Pour off any fat from pan. Reduce heat to medium-low; cook onions, stirring occasionally, for 5 minutes or until softened. Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice and cloves. Bring to boil; reduce heat, cover and simmer for 1 hour.
Add carrots; simmer, covered for about 20 minutes or until tender. Add gingersnaps and raisins; simmer for 5 minutes or until thickened. Discard bay leaves.
(Make ahead: Let cool slightly; transfer to shallow airtight container. Finish cooling, uncovered, in refrigerator. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
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