Beef Stew With Cumin Seed Recipes

BEEF STEW WITH CUMIN SEED

Steps:

• Preheat oven to 350 degrees F/180 C Mix flour with salt, pepper and thyme and add beef to bag to coat, shake off excess. Heat the oil in large kettle, brown the beef, a few cubes at a time, transfer to plate. Add the wine, beef stock and crushed tomatoes to the kettle, bring to boil. Return beef to kettle, add cuminseed, chili powder, bay leaf, salt and pepper. Add carrots and Guinness at this point. Bake in oven for 1 hour covered and stir occasionally. Meanwhile boil a large pot of water, cut an X in the root of the pearl onion and drop into boiling water for 1 minute, Drain and place in cold water. When cool, peel them. Once the stew has cooked for 1 hour, stir in the onions and remove the cover. After 15 minutes, stir in the garlic, 1/2 cup of parsley and the olives. Cook for another 15 to 30 minutes or until stew is reduced and thickened to your taste - you may want to add a little more stock and cook for longer if the beef is not tender. Serve with parsley sprinkled on top with mashed potatoes.

HUNAN BEEF WITH CUMIN

Steps:

• In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
• In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
• Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
• When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.