Thursday, February 26, 2009


I discovered this recipe years ago in my "Complete Canadian Living Cookbook". It really requires very few ingredients, and has a wonderful sweet and tangy flavour. I decided to make this the other night as I have some exceptional stewing beef from my winter CSA basket, as well as heirloom purple carrots from the summer CSA basket, chopped and in my freezer! The other items were already in my pantry so it came together relatively quickly.



2lb stewing beef, cut into 1" cubes

4 tsp of EVOO (extra virgin olive oil)

2 onions, chopped

2 1/2 cups of beef stock, or water

1/2 cup cider vinegar

1/4 cup packed brown sugar

2 bay leaves

1/4 tsp each of salt & pepper

Pinch each of ground allspice and ground cloves

4 large carrots, thickly sliced

1/2 cup crushed gingersnap cookies

1/4 cup seedless raisins

  1. In a large pot (or Dutch oven), heat half the oil over high heat; brown the beef in batches, adding remaining oil as needed. Transfer to plate and set aside.

  2. Pour off any fat from the pan. Reduce heat to medium-low; cook onions, stirring occasionally, for 5 mins, or until softened. Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice, and cloves. Bring to a boil; reduce heat, cover and simmer for 1 hour.

  3. Add carrots; simmer, covered for about 20 mins. or until tender. Add gingersnaps and raisins; simmer 5 mins. or until thickened. Discard the bay leaves and serve!!

**When browning the beef, make sure that there is plenty of room around the meat in the pan. If you add too much at once the heat won't be distributed properly and it will end up steaming, rather than browning.

**This is a great dish to also make, cool and freeze! If you make it the day before the flavours will intensify.

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