Beef Stew With Cherry Sauce

This simmered cherry beef stew recipe is inspired by a Mediterranean recipe, and is for a ideal for a beginner chef. It is extremely flavorful and economical to prepare. Traditionally served with either grilled warmed Naan flat bread, or a plain rice pilaf. It is one of the first recipes of World Cuisine Today Magazine and the sauce is excellent over some long grain Basmati rice with a dust of oil, butter, cardamom and onion. Join our mailing list of all the latest recipes at worldcuisinetodaymagazine.com Happy Holiday Planning from World Cuisine Today Magazine!

Ingredients

One beef eye of round roast (three pounds)

Two cups dried, canned or fresh cherries (preferably dried)

One large white onion minced

Two cloves garlic minced

6 T Olive or Canola oil

6 cups water

1 Tablespoon corn starch

Spices: 1 Tablespoon ground cardamom, 1 teaspoon cinnamon, 1 teaspoon Kosher salt, 1 teaspoon white pepper, 1 teaspoon sweet paprika, 1/4 t ground clove, 1/4 t allspice

Fresh thyme minced

Method

1) In a large Dutch oven place the minced onion and olive oil. Simmer until translucent. Sprinkle meat on both sides with the spice rub generously. Remove onion to a side plate.

2) Brown meat in another fresh 3 T oil on all sides for roughly 15 minutes.

3) In a separate large saucepan boil the six cups of water, a pinch of allspice, and a cinnamon stick. Shut off the heat and add the two cups of cherries. Bring to the boil again for 15 minutes. Remove the cinnamon stick. Cover pot to keep warm.

4) Pour liquid and cherries over the meat. Raise to a boil then to a simmer and cook on medium heat with lid slightly vented open for 21/2 hours. Remove meat to a board to rest.

5) Mix one tablespoon cornstarch with one cup of the scalding liquid. Return the cup of thickened liquid to the pot and bring to a boil, whisking so that there are no lumps.

On a cutting board slice meat against the grain. Place slices on a platter of your choice. Spoon a bit of the cherry sauce onto the meat slices and garnish with the fresh minced thyme. Serve the remaining hot cherry sauce in a gravy boat.

Serve with fluffy white Basmati rice, Naan Bread, and peas.

By Sarah J Hall

World Cuisine Today Magazine

www.worldcuisinetodaymagazine.com

Copywrite. December 8, 2020