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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp flour
1 tsp ground ginger
1/4 tsp freshly ground pepper
2 lb. boneless lean beef chuck roast, cut into 1 1/2 inch pieces
2 tbsp olive oil
2 cups baby carrots
4 to 4 1/2 cups beef broth
24 pearl onions, peeled*
2 tbsp honey
1/4 tsp salt
1/4 cup blanched whole almonds, toasted**
Heat oven to 400. In large resealable plastic bag, combine flour, ginger and pepper; mix well. Add beef; shake to coat. Heat oil in large heavy ovenproof pot or Dutch oven over medium-high heat until hot. Add beef in batches; cook 6 to 8 minutes or until browned.
Add carrots and 2 cups of the broth. Cover with foil, then with lid. Bake 1 1/4 to 1 1/2 hours or until beef is almost tender. Add onions. If stew seems dry, add 1/2 cup of the broth. Bake an additional 20 to 25 minutes or until beef is fork-tender.
With slotted spoon, transfer beef, carrots, prunes and onions to bowl; cover to keep warm. Place pot on top of stove; skim off any fat. Bring pan juices to a boil over medium-high heat. Add remaining 2 cups broth, honey and salt. Cook 5 to 10 minutes or until sauce slightly thickens, stirring occasionally to loosen any browned bits from bottom of pot.
Return beef mixture to pot; mix well. Cook until thoroughly heated. To serve, transfer stew to serving platter. Sprinkle with almonds.
TIPS *To peel pearl onions, place in boiling water and boil 3 minutes. Drain; rinse with cold water to cool. Cut off root end and squeeze opposite end (onion should pop right out of its skin). **To toast almonds, heat oven to 350°F. Spread almonds on baking sheet; bake 5 to 8 minutes or until almonds are light brown. 5 (1 cup) servings
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BEEF STEW IN HONEY SAUCE
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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp flour
1 tsp ground ginger
1/4 tsp freshly ground pepper
2 lb. boneless lean beef chuck roast, cut into 1 1/2 inch pieces
2 tbsp olive oil
2 cups baby carrots
4 to 4 1/2 cups beef broth
24 pearl onions, peeled*
2 tbsp honey
1/4 tsp salt
1/4 cup blanched whole almonds, toasted**
Heat oven to 400. In large resealable plastic bag, combine flour, ginger and pepper; mix well. Add beef; shake to coat. Heat oil in large heavy ovenproof pot or Dutch oven over medium-high heat until hot. Add beef in batches; cook 6 to 8 minutes or until browned.
Add carrots and 2 cups of the broth. Cover with foil, then with lid. Bake 1 1/4 to 1 1/2 hours or until beef is almost tender. Add onions. If stew seems dry, add 1/2 cup of the broth. Bake an additional 20 to 25 minutes or until beef is fork-tender.
With slotted spoon, transfer beef, carrots, prunes and onions to bowl; cover to keep warm. Place pot on top of stove; skim off any fat. Bring pan juices to a boil over medium-high heat. Add remaining 2 cups broth, honey and salt. Cook 5 to 10 minutes or until sauce slightly thickens, stirring occasionally to loosen any browned bits from bottom of pot.
Return beef mixture to pot; mix well. Cook until thoroughly heated. To serve, transfer stew to serving platter. Sprinkle with almonds.
TIPS *To peel pearl onions, place in boiling water and boil 3 minutes. Drain; rinse with cold water to cool. Cut off root end and squeeze opposite end (onion should pop right out of its skin). **To toast almonds, heat oven to 350°F. Spread almonds on baking sheet; bake 5 to 8 minutes or until almonds are light brown. 5 (1 cup) servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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