*  Exported from  MasterCook  *
 
                          BEEF STEW WITH CUMINSEED
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Main dish
                 Stews                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Unbleached, all-purpose
                         -flour
    1       tb           Dried thyme
    1       t            Salt -- plus extra to taste
      1/2   ts           Freshly ground black pepper
                         -- plus extra to taste
    3       lb           Beef stew meat -- in 1 cubes
      1/4   c            Olive oil
    1       c            Dry red wine
    1 1/2   c            Homemade beef stock
    1       c            Canned crushed tomatoes
    2       tb           Ground cuminseed
    1       t            Chili powder
    1                    Bay leaf
    8                    To 12 white pearl onions
    6                    Garlic cloves
                         -- peeled and chopped
      1/2   c            Chopped Italian parsley
                         -- plus extra for garnish
    1 1/2   c            Green Sicilian olives
 
   Stir the flour, thyme, 1 tsp. salt and 1/2 tsp. 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 F. for 1 1/2 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 “x” 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, 1/2 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.
   
   The authors note that “depending on the rest of the
   menu, this stew seems Mexican or Mediterranean because
   it is hearty and intriguingly seasoned with
   cuminseed...”
   
   From _The Silver Palate Cookbook_ by Julee Rosso and
   Sheila Lukins with Michael McLaughlin.  New York:
   Workman Publishing Company, Inc., 1982. Pg. 125.  ISBN
   0-89480-204-6.
  
 
 
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