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Categories:
oil beef stew meat onions ground cumin flour beef stock tomatoes thyme parsley brown sugar ground allspice butternut squash portobello mushrooms polenta
Viewed: 50 - Published at: 9 years agoIngredients
- 2 tbsp oil
- 1 1/2 lb beef stew meat, cubed
- 3 None onions, peeled, sliced
- 1 tsp ground cumin
- 2 tsp all-purose flour
- 2 cups beef stock
- 8.5 oz canned tomatoes
- 2 tsp fresh thyme leaves, plus extra sprigs to garnish
- 2 tsp fresh parsley leaves, plus extra sprigs to garnish
- 2 tsp brown sugar
- 1/4 tsp ground allspice
- 1 None small butternut squash, peeled, seeded, chopped
- 8 oz portobello mushrooms
- None None polenta, to serve
Method
- Preheat oven to 300°F.
- Heat 1 tbsp oil in a large Dutch oven. Sear meat until browned. Set aside. Add remaining oil and sweat onions until soft. Add cumin and cook, stirring, for 20-30 seconds. Add flour. Deglaze with stock, scraping up any browned bits. Return meat to pan along with tomatoes, herbs, sugar and allspice. Bring to a boil. Cover then transfer to oven for 2 hours.
- Add squash and mushrooms. Season. Cover and cook for another 45-60 mins, until meat is very tender. Garnish with reserved herbs. Serve with polenta.
