Sharon's Recipes

Beef Stew

It’s March, the brown month as far as I am concerned. So brown food is in order. Hopefully good brown food like stew, mushroom soup, chocolate cake and chocolate mousse!


2.5 lbs stew beef ( I use Tenderloin Chain for my stews)
1.5 cups sliced leeks, about 2
1 medium onion, diced
3 cloves of garlic, minced
1.25 lbs Kabocha Squash, peeled and cut into 1 inch pieces
.5 pomegranate, seeded and divided
3-4 tbsp pomegranite molasses
1 carrot, peeled and sliced
1 stalk celery, halved and sliced
6 T. olive oil, divided
1.5 cups pomegranate juice
1.5 cups bone broth or beef stock
.5 cup red wine

1.5 tsp ground cumin
3/4 tsp ground cinnamon
.3/8 tsp ground nutmeg
3/4 tsp smoked paprika
1 tsp coriander
salt and pepper to taste
Fresh mint or parsley, and half the pomegranate seeds for garnish

Beef StewLarge Dutch Oven with lid

Place 4 T. oil in dutch oven, heat until hot, sauté the onion and leeks in the oil, let it start to soften and brown around the edges, add the garlic, carrot and celery. Cook, stirring, for a few minutes. Remove from the pan to a bowl.

Add 2 T. oil to the pan, salt and pepper the beef pieces, sauté the meat in batches, til browned on all sides. Remove from the pan.

Add the spices to the pan, cumin, cinnamon, coriander, nutmeg and paprika, stir for 30 seconds. Return the meat and vegetables to the pan. Add the pomegranate juice, pomegranate molasses, broth and red wine. Add half the pomegranate seeds. Reserve the rest. Stir everything together. Bring to a boil.

Heat the oven to 350 degrees. Place the pan in the oven and bake 2 hours, or more depending on how soft you want the meat. Season with salt and pepper.

Serve in bowls garnished with pomegranate seeds and chopped mint or parsley and fresh rolls.

Serves 6

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