This Recipe is part of the One Pot Wonders Recipes from Michael Smith Menu
Beef stews are a part of cooking all over the world. Cooks everywhere know they can simmer tough, inexpensive cuts of meat in a flavourful liquid then fill their bowls with a rich tender stew. My family loves this “Asian” version ladled over spinach leaves and bean sprouts. It’s a stew and a salad in the same bowl!
Ingredients
A splash of vegetable oil
1 pound or so of stewing beef, cubed
A sprinkle or two of salt and pepper
2 onions, peeled and chopped
A small knob unpeeled ginger, thinly sliced
One 10 oz (284 mL) can of beef broth
1 cup (250 mL) of orange juice
1 cup (250 mL) of orange marmalade
A generous splash of soy sauce
1 tablespoon (15 mL) of five-spice powder
Another sprinkle or two of salt and pepper
One 10 oz (300 g) bag of baby spinach
A handful of bean sprouts
1 bunch of green onions, chopped
A handful of cilantro leaves
Directions
1. Preheat a large pot over a medium-high heat and then splash in enough oil to thinly coat the bottom. Season, then sear the meat until it’s evenly browned on all sides. Searing the meat first adds lots of rich caramelized flavours before adding the liquids that lower the pot’s temperature to below what’s needed to brown. Remove the meat and set aside for a moment.
2. Add the onions and ginger and stir for a few minutes until they are lightly browned. (Ginger doesn’t always have to be peeled—just rinsed. The flesh doesn’t always have to be grated either, when it simmers it tenderizes nicely.) If the pan starts to burn, add a splash of water and continue.
3. Return the meat to the pot and add the beef broth, orange juice, marmalade, soy sauce and five-spice powder. Bring the works to a simmer and then reduce the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pot to contain the tenderizing steam. Continue simmering until the meat is tender enough to break into smaller pieces, about 1 hour.
4. Taste and season the broth.
5. Divide the spinach and bean sprouts evenly between 4 bowls. Stir the green onions and cilantro leaves into the stew—reserving a few—and ladle over the veggies. Top with a sprinkling of the reserved cilantro leaves and enjoy!
Serves 4
Freestyle Variations: Cilantro roots have lots of flavour. If some are still attached to your bunch, rinse them well, chop them finely and stir them in while the stew simmers. They’re loaded with cilantro flavour and can handle more heat than the delicate leaves. For some bright spicy Thai flavour, use a tablespoonful of Thai curry paste instead of the Chinese five-spice powder.
Recipe excerpted from The Best of Chef at Home by Michael Smith. Published by Whitecap Books. Copyright 2009 by Michael Smith. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!
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