Beef Stew with Cuminseed
Submitted by dannyandalex
Oven-braised beef stew with toasted cumin, chili powder, red wine, crushed tomatoes, pearl onions, and green olives. A Southwestern spin on classic stew with deep, earthy warmth in every spoonful.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is not your grandmother’s beef stew, unless your grandmother happened to be from the Southwest.
Flour-dusted beef cubes get a hard sear, then braise in the oven with red wine, beef stock, and crushed tomatoes while cumin seed and chili powder build a warm, earthy backbone.
Pearl onions go in partway through and turn silky, garlic and Italian parsley arrive near the end for a fresh punch, and green olives scattered throughout add a salty, briny bite that keeps things interesting.
The oven does most of the work. You just stir occasionally and let the heat do its thing.
Chef Tips
- Blanch the pearl onions for one minute in boiling water, then drop them in cold water. The skins slip right off without any of the usual frustration.
- Brown the beef in small batches and do not move the pieces until they release naturally from the pan. Patience here equals flavor later.
- Leave the stew uncovered for the last 30 minutes of cooking so the liquid reduces and the sauce thickens naturally.
- The garlic goes in late on purpose. Adding it too early would mute its flavor in the long braise.
Ingredients
Directions
Stir the flour, thyme, 1 teaspoon salt and ½ teaspoon pepper together in a shallow bowl.
Turn the cubes of stew meat in the flour to coat well, shake off excess and transfer to a plate.
Heat olive oil in a heavy kettle.
Add the beef cubes, a few at a time, and brown them well on all sides.
As they are browned, transfer them to paper towels to drain.
When all the meat is browned, discard excess oil but do not wash the kettle.
Add the wine, beef stock and crushed tomatoes; set kettle over medium heat.
Bring to a boil, stirring and scraping up the browned bits from the bottom of the pan.
Return beef to the kettle, then add cuminseed, chili powder and bay leaf and season to taste with salt and pepper.
Cover kettle and set it on the middle rack of the oven.
Bake at 350℉ (180℃). for 1½ hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer.
Meanwhile, bring a large pot of water to a boil.
Cut an inchx inch in the root end of each pearl onion and drop them into the boiling water for 1 minute.
Drain them and drop them into a bowl of cold water.
When completely cool, drain and peel them.
After the stew has been in the oven about 1 hour, stir in the onions.
Continue to cook the stew, uncovered.
After another 15 minutes, stir in the garlic, ½ cup parsley and the olives.
Continue to cook, uncovered, until stew is reduced and thickened to your liking and beef is tender.
Transfer to a serving bowl, sprinkle with parsley, and serve immediately.
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