I had some “Black Angus” beef in the freezer and decided to do a simple beef stew. A Honesdale cattle rancher friend of my husband told him that the designation of cattle as Black Angus can be quite broad and is sometimes erroneously given to normal cattle that happen to be black. Whatever.
I cut the vegetables large so that I could just throw everything into the tajine and roast them together with the meat, preventing the vegetables from cooking into indiscernible pieces 😉
I rarely make beef stew, having worn out the dish as a not so young bride. I’m glad I did today, it’s good.
Beef and Vegetable Stew
2 lbs stew beef, cut into cubes and seasoned with salt and pepper
3 tbsp olive oil
2 small onions, quartered
4 cloves garlic, slivered
4 carrots, cut large on the diagonal
4 celery branches, cut large on the diagonal
1 tbsp brown sugar
3 tbsp flour
5 sprigs fresh thyme
1 tbsp red wine vinegar
1 tbsp mustard
1/4 tsp ground cloves
Salt and pepper
1 can beef broth
In a skillet, brown the beef in the 2 tbsp of the olive oil, then place in the bottom of a tajine or baking pan with cover. Add the remaining olive oil to the skillet with the onions, garlic, carrots and celery, saute until the celery is crisp tender, then add to the tajine. Sprinkle the brown sugar and flour over the meat and vegetables in the tajine and stir until blended. Stir in the thyme, vinegar, mustard, cloves, salt and pepper, blending well. Finally, stir in the broth, cover the tajine and roast in an oven at 350F for 1 hour, stir, then continue to roast for another hour.