|
 |
|
A Cooking Adventure
with Thom |
|
Printer Friendly Copy
|
Ingredients
1 teaspoon salt
2 tablespoons flour
1½ pounds
chuck, shoulder clod, or rump, cut into inch cubes
1 tablespoon vegetable shortening or oil
1½
cups strong black coffee
2 tablespoons molasses
1 clove garlic, minced
1 teaspoon Worcestershire sauce
½
teaspoon crumbled dried oregano
¼ teaspoon hot red pepper (cayenne)
1½
cups water
4 carrots, cut into
½-inch
slices
2 small onions, quartered
3 medium potatoes, peeled and cut into 2-inch chunk
½
cup cold water mixed with 3 tablespoons all-purpose flour |
|
Cooking Method
On a sheet of waxed paper or a plate...
In a large Dutch oven or heavy stew pot...
-
Melt the shortening.
-
Over moderately high heat, quickly
brown the beef cubes, turning frequently, until crusty.
-
Brown a few at a time; do not crowd
the pan, or the cubes will steam rather than brown.
-
Remove them as they are finished, and
set aside.
-
Drain the fat from the pan and
discard.
Return the meat to the pan...
-
Add the coffee, molasses, garlic,
Worcestershire sauce, oregano, and cayenne.
-
Cover the pan and bring the mixture to
a boil.
-
Lower the heat and let the stew simmer
until the meat is almost tender, 45 minutes to an hour.
Add 1½ cups cold water and the carrots,
onions, and potatoes to the pan.
-
Cover and cook gently until the
vegetables are tender, about 30 minutes.
-
Stir in the flour-water mixture to
thicken the sauce.
-
Cook until the sauce is thick and
bubbling.
Serve in deep bowls. |
|
|
|
 |
|
|
|
