m (clean up, replaced: black pepper → black pepper) |
m (Robot: Changing Category:Beef stock Recipes) |
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| − | {{Wikifiedrecipe}} |
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| − | |||
== Description == |
== Description == |
||
| + | Georgian spicy beef stew |
||
== Ingredients == |
== Ingredients == |
||
| ⚫ | |||
| − | |||
| + | * 3 tbsp [[olive oil]] |
||
| ⚫ | |||
| − | * |
+ | * ¾ cup [[beef stock]] |
| − | * 3 |
+ | * 3 [[onion]]s, chopped fine |
| − | * |
+ | * 2 tsp [[tamarind]] concentrate |
| − | * 2 |
+ | * 2½ tbsp [[tomato paste]] |
| − | * |
+ | * ½ tsp [[paprika]] Hungarian hot |
| − | * |
+ | * ¼ tsp [[fenugreek]] ground |
| − | * |
+ | * ¾ tsp [[coriander seed]]s, crushed |
| − | * |
+ | * 1 tsp [[tarragon]] dried |
| − | * 1 ts [[tarragon]] dried |
||
* [[salt]] |
* [[salt]] |
||
| − | * 1 |
+ | * 1½ tsp [[black pepper]] freshly ground |
| − | * 3 |
+ | * 3 [[garlic]] cloves minced fine |
| − | * 3 |
+ | * 3 tbsp [[cilantro]] leaves chopped |
| − | * |
+ | * ¼ cup [[walnut]] pieces finely chopped |
| − | * 1 |
+ | * 1 tbsp [[granulated sugar|sugar]] or [[honey]] |
== Directions == |
== Directions == |
||
# Heat the [[oil]] over med-high heat in a large cast iron skillet. |
# Heat the [[oil]] over med-high heat in a large cast iron skillet. |
||
| − | # Add the [[ |
+ | # Add the [[beef]], [[onion]]s, and [[garlic]] and cook while stirring for 12 – 15 minutes. |
| − | # Combine the hot [[beef stock]], with the [[tomato]] paste and the [[tamarind]] concentrate in a bowl and alow to stand until all of the |
+ | # Combine the hot [[beef stock]], with the [[tomato]] paste and the [[tamarind]] concentrate in a bowl and alow to stand until all of the tamarind concentrate is dissolved, approximately 8 – 10 minutes. |
| − | # Add this mixture to the [[ |
+ | # Add this mixture to the [[beef]] as well as all of the other ingredients, reduce heat to low, cover and simmer for 1½ hours. |
| − | # Be sure to stir |
+ | # Be sure to stir occasionally. |
# Add stock as needed if the liquid reduces too much. |
# Add stock as needed if the liquid reduces too much. |
||
| − | # Add the [[ |
+ | # Add the [[granulated sugar|sugar]] and [[walnuts]] and simmer for 15 more minutes. |
| − | [[Category:Beef Recipes]] |
+ | [[Category:Beef chuck and blade Recipes]] |
| − | [[Category:Beef stock Recipes]] |
+ | [[Category:Beef stock and broth Recipes]] |
| ⚫ | |||
[[Category:Coriander seed Recipes]] |
[[Category:Coriander seed Recipes]] |
||
[[Category:Fenugreek Recipes]] |
[[Category:Fenugreek Recipes]] |
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| ⚫ | |||
[[Category:Georgian Meat Dishes]] |
[[Category:Georgian Meat Dishes]] |
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| − | [[Category: |
+ | [[Category:Onion Recipes]] |
[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
||
| − | [[Category: |
+ | [[Category:Stew Recipes]] |
| ⚫ | |||
| ⚫ | |||
Latest revision as of 23:04, 4 February 2011
Description
Georgian spicy beef stew
Ingredients
- 1½ lb beef chuck boneless cubed ½"
- 3 tbsp olive oil
- ¾ cup beef stock
- 3 onions, chopped fine
- 2 tsp tamarind concentrate
- 2½ tbsp tomato paste
- ½ tsp paprika Hungarian hot
- ¼ tsp fenugreek ground
- ¾ tsp coriander seeds, crushed
- 1 tsp tarragon dried
- salt
- 1½ tsp black pepper freshly ground
- 3 garlic cloves minced fine
- 3 tbsp cilantro leaves chopped
- ¼ cup walnut pieces finely chopped
- 1 tbsp sugar or honey
Directions
- Heat the oil over med-high heat in a large cast iron skillet.
- Add the beef, onions, and garlic and cook while stirring for 12 – 15 minutes.
- Combine the hot beef stock, with the tomato paste and the tamarind concentrate in a bowl and alow to stand until all of the tamarind concentrate is dissolved, approximately 8 – 10 minutes.
- Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1½ hours.
- Be sure to stir occasionally.
- Add stock as needed if the liquid reduces too much.
- Add the sugar and walnuts and simmer for 15 more minutes.