Posted by: Lisa UK 10-24-99 7:01 AM
Cinnamon Beef Stew
Flour to coat meat
1 tsp. ground black pepper
1 lb. cubed beef skirt/ braising steak
ground cinnamon to taste
3 tbs. Olive oil, or more as needed
2 tbs. Balsamic vinegar
2 bay leaves
5 whole cloves
1 cup red wine
1 large onion, finely diced
2 cloves garlic, chopped
3 tsp. ground cinnamon
Beef stock
Pinch of nutmeg
Salt to taste
.
Put flour in a large bag, add meat and then add ground black pepper; shake well to coat.
And then shake off excess flour.
Sprinkle meat with ground cinnamon until liberally coated.
Heat about olive oil in a large pan and fry cubes of meat a few at a time until browned all over.
Transfer to a casserole dish and leave aside.
Keep doing this until all meat is browned.
Don't throw away oil in frying pan though.
Reheat pan gently; add balsamic vinegar, bay leaves and cloves.
Fry for a bit; add red wine, then onions and garlic, plus 3 tsp. ground cinnamon and enough
beef stock to cover.
Simmer and adjust for seasonings.
Pour over meat in casserole dish.
Add a pinch of nutmeg and cover tightly.
Cook in a moderate oven for at least 3 hours, then uncover, and add potatoes and carrots if you want to.
Potatoes will soak up juices nicely.
Meat should be tender.