Sweet-Sour Beef Stew

"From Jean Anderson's Falling Off the Bone"
 
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Ready In:
3hrs
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Mix the flour with the salt and pepper. Dredge beef in seasoned flour, shake off excess and set aside.
  • Heat drippings in a large Dutch oven over moderatelly high heat. Brown dredged beef in several batches and remove to a bowl as it browns.
  • Add onions, garlic, ginger, bay leaves, and thyme to pot and saute, stirring often, until lightly browned, about 10 minutes.
  • Return beef to pot along with any accumulated juices. Add in tomatoes, vinegar, molasses, and tomato paste, and bring to a boil. Adjust heat and simmer until beef is nearly tender, about 1 1/2 hours.
  • Add carrots, cover, and simmer until beef and carrots are tender, about 30 to 45 minutes more. Discard bay leaves and add salt and pepper to taste.

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