Beef Stew With Dried Cherries Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

LEVANTINE BEEF WITH CHERRIES

Steps:

• Mix beef cubes and recipe #458575.
• Peel and cube onions, slice, seed and finely chop chilies.
• Peel garlic cloves.
• Drip cherries and reserve juice.
• Heat olive oil in a large skillet and brown beef cubes in batches, about 5-10 minutes. Set aside and fry onions, about 5-8 minutes.
• Add chilies, fry one more minute, then add garlic.
• Stir fry 30 seconds, then add cherry juice and stock.
• Add beef and bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is tender.
• Add cherries, simmer for additional 10-15 minutes.
• Add salt and more recipe #458575 to taste.
• Add chopped walnuts and serve with rice or couscous.