Beef, Potato and Carrot Stew
- Yield 6 to 8 servings
Beef stands for strength, energy, and power in Chinese culture.
- 2 pounds chuck or top-loin New York strip, cut into 1 1/2-inch cubes
- 2 teaspoons all-purpose flour
- 1 teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 3 whole chile peppers, fresh or dried
- 6 cups beef broth or water
- 1 teaspoon powdered turmeric
- 1 teaspoon thyme, fresh or dried
- 1 1/2 teaspoons dill, fresh or dried
- 1 large red onion, cut into 2-inch wedges
- 4 medium carrots, peeled and cut diagonally into 2-inch chunks
- 1/2 pound red potatoes, peeled and cut into 1-inch chunks
- 1 large granny smith apple, peeled, cored and cut into 1-inch chunks
- Toss half of the beef cubes with 1 teaspoon flour and ½ teaspoon salt. Heat 1 tablespoon oil in a large, heavy pot over medium-high heat. Brown beef on all sides, then remove beef from pot. Set all browned beef aside in a bowl. Repeat with remaining beef, flour, ½ teaspoon salt, and oil.
- Using the same pot, sauté garlic and chile peppers until fragrant, about 30 seconds. Add beef broth, beef chunks and juices from the bowl, turmeric, thyme, and dill. Cook, stirring, for 2 minutes. Add onion and carrots. Cook, stirring, for 2 minutes. Bring to a boil. Reduce heat to a simmer and cover. Cook for 1 hour. Add potatoes and apple chunks, and cook for 30 minutes more, uncovered, or until meat is tender and broth has thickened.
Recipe reprinted with permission from Ying Chang Compestine’s Ying’s Best One-Dish Meals (Sellers Publishing Inc., 2011)