Spicy Beef and Bean Stew
Source of Recipe
Brenda Hyde Oldfashionedliving.com
1/3 cup al-purpose flour
1 1/4 teaspoons salt
black pepper to season
2 pounds beef stew meat, cut into 1 inch squares
2 tablespoons olive oil
1 (28 ounces) can tomatoes, cut up
1 cup water
2 1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
2 slices orange rind, no white
1 Tablespoon minced garlic
1/4 teaspoon granulated sugar
2 cups sliced or baby carrots
2 (15 ounces) cans chickpeas, drained
Combine the flour, salt and pepper in a plastic bag.. Coat the
meat cubes by adding to the bag and shaking till coated. In a
large skillet or Dutch oven brown the meat in very hot oil
about 10 minutes or until browned. Remove the pan from
the heat. Stir in the undrained tomatoes, water, cinnamon,
orange peel, garlic, cumin and sugar. Simmer covered about
1 hour 15 minutes or until meat is almost tender. Add the
carrots and cook covered until tender (about 20 minutes).
Add the chick peas and cook until heated through. Serve over
noodles, rice or couscous.
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