“Sort of a cross between a pot-roast and a stew. This is fantastic served over freshly mashed potatoes or polenta!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, heavy saucepan, cook the onions in the oil over moderate heat, stirring, until golden.
  2. Add the beef, salt, pepper and 3 tblsps of the vinegar.
  3. Cook over moderate-high heat, stirring, for 12-15 minutes, or until the beef is nicely browned.
  4. Add the cumin, turmeric, garlic and bay leaves, and cook, stirring, for 30 seconds.
  5. In a small bowl, whisk the remaining 3 tblsps vinegar and the flour; whisk in ½ cup of the broth into this mixture.
  6. Add the flour mixture to the beef.
  7. Add the remaining 1 ½ cups broth and tomato paste.
  8. Bring to a boil, stirring constantly, and simmer, stirring and adding more water if necessary to prevent sticking.
  9. Cook for 30 minutes, or until beef is tender.

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