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Ingredientes
- 1/2 c. vegetable oil
- 4 lbs. beef chuck, cut into 1 1/2 inch pcs
- 4 garlic cloves, chopped
- 2 c. dry red wine
- 8 ounce. tomato sauce
- 1 c. beef broth or possibly bouillon
- 1/2 c. red wine vinegar
- 2 c. minced onion
- 2 1/2 tbsp. firmly packed brown sugar
- 3 (1/2 inch) cinnamon sticks
- 1 1/3 teaspoon grnd cumin
- 1 bay leaf
- 2 lbs. sm. onions, blanched in boiling water for 1 minutes., liquid removed and peeled
- 1/2 c. chopped fresh parsley leaves
- Rice or possibly mashed potatoes to accompany
Direcciones
- In a kettle, heat oil over moderate high heat. Brown chuck. Transfer to bowl. Pour off all but 1 Tbsp. fat. Add in minced onion and cook over moderate heat till golden brown. Add in garlic and cook 30 seconds. Add in wine, broth, tomato sauce, vinegar, brown sugar, cinnamon, cumin, bay leaf, 1 c. water and the chuck. Bring liquid to boil and braise mix.
- Cook, covered, in preheated 350 degree oven for 2 hrs. Stir in small onions and braise covered for 1 - 1 1/2 hrs till onions are tender. Stew improves in flavor if cooled to room temperature, uncovered, then chilled covered overnight. Throw away cinnamon stick and bay leaf. Sprinkle with parsley. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 12 servings | |
| Calories 451 | |
| Calories from Fat 219 | 49% |
| Total Fat 24.43g | 31% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.23g | |
| Cholesterol 78mg | 26% |
| Sodium 259mg | 11% |
| Potassium 672mg | 19% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.76g | 5% |
| Protein 34.79g | 56% |
