Beef Stew With Cumin Seed

Serving Size : 6
Ingredients

for prepare Beef Stew With Cumin Seed

:

Amount	Measure	Ingredient - Preparation Method
2	cups	unbleached - all-purpose
1	tablespoon	dried thyme
1	teaspoon	salt - plus extra to taste
1/2	teaspoon	freshly ground black pepper - - plus extra to
taste beef stew with cumin seed
3	pounds	beef stew meat - in 1" cubes
1/4	cup	olive oil
1	cup	dry red wine
1 1/2	cups	homemade beef stock
1	cup	canned crushed tomatoes
2	tablespoons	ground cumin seed
1	teaspoon	chili powder
1		bay leaf
8		white pearl onions - up to 12
6		garlic cloves - - peeled and
chopped beef stew with cumin seed
1/2	cup	chopped Italian parsley - - plus extra for
gar beef stew with cumin seed
1 1/2	cups	green Sicilian olives

Stir the flour, thyme, 1 tsp salt and 1/2 tsp pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off excess and transfer to a plate. Heat olive oil in a heavy kettle. Add the beef cubes, a few at a time, and brown them well on all sides. As they are browned, transfer them to paper towels to drain. When all the meat is browned, discard excess oil but do not wash the kettle. Add the wine, beef stock and crushed tomatoes; set kettle over medium heat. Bring to a boil, stirring and scraping up the browned bits from the bottom of the pan. Return beef to the kettle, then add cumin seed, chili powder and bay leaf and season to taste with salt and pepper. Cover kettle and set it on the middle rack of the oven. Bake at 350F. for 1 1/2 hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer. Meanwhile, bring a large pot of water to a boil. Cut an "x" in the root end of each pearl onion and drop them into the boiling water for 1 minute. Drain them and drop them into a bowl of cold water. When completely cool, drain and peel them. After the stew has been in the oven about 1 hour, stir in the onions. Continue to cook the stew, uncovered. After another 15 minutes, stir in the garlic, 1/2 cup parsley and the olives. Continue to cook, uncovered, until stew is reduced and thickened to your liking and beef is tender. Transfer to a serving bowl, sprinkle with parsley, and serve immediately. The authors note that "depending on the rest of the menu, this stew seems Mexican or Mediterranean because it is hearty and intriguingly seasoned with cumin seed. . . " From "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins with Michael McLaughlin.

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