Ingredients

Here are the following ingredients:

• 2 tbsp (30 mL) olive or vegetable oil, divided (approx)
• 2 lb (1 kg) Beef Stew Cubes
• ¼ cup (60 mL) all-purpose flour
• 2 cloves garlic, minced
• 1 large onion, cut lengthwise into eighths
• 1 tsp (5 mL) finely grated gingerroot
• 1 cup (250 mL) beef broth
• 1 can (28 oz/796 mL) diced plum tomatoes, with juice
• 2 tbsp (30 mL) EACH paprika and Worcestershire sauce
• 1 tsp (5 mL) dried sage, crushed
• 1 bay leaf
• 1 cinnamon stick
• ½ tsp (2 mL) EACH hot pepper flakes, salt and pepper
• ½ cup (125 mL) EACH raisins and green olives
• 1 sweet green pepper, coarsely chopped

Shopping List

Here are the following shopping items to buy:

• Olive or vegetable oil
• 2 lb (1 kg) Beef Stew Cubes
• All-purpose flour
• 2 cloves garlic
• 1 large onion
• Gingerroot
• Beef broth
• Plum tomatoes, with juice
• Paprika
• Worcestershire sauce
• Dried sage
• 1 bay leaf
• 1 cinnamon stick
• Hot pepper flakes
• Salt and pepper
• Raisins
• Green olives
• 1 sweet green pepper

Method

Follow these cooking methods/directions:

1. Heat half the oil in heavy sauté pan (with lid) or Dutch oven over medium-high heat. Brown beef, in 4 batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. Transfer beef to a bowl. Sprinkle browned beef with flour; set aside.

2. Add garlic, onion and gingerroot to pan; cook, stirring for 3 to 4 minutes, until just softened, adding more oil, if necessary. Stir in broth, scraping up browned bits from pan. Stir in reserved beef and accumulated juices, tomatoes with juice, paprika, Worcestershire, sage, bay leaf, cinnamon stick, hot pepper flakes, salt and pepper. Bring to a simmer.

3. Simmer, covered, on stove-top or in 325°F oven for 1 hour until beef is fork-tender; remove cinnamon stick and bay leaf. Add raisins, olives and green pepper; simmer for 30 to 40 minutes longer until green peppers are tender.