Ingredients

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.

How to Cook It

Simmering

Cuts Used in This Recipe

Pectoral

Braised Island-Inspired Beef Stew

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stew Cubes

Halal Stewing Beef

Beef Marinating Cubes

Shank Centre Cut for Stewing Beef Boneless

Pectoral

Stewing Beef