Name: Beef Stew with Cumin
Yield: 6 portions
Ingredients: 2 tablespoons ground cumin; 8 to 12 white pearl onions; 3 pounds beef stew meat, in 1-inch cubes; ¼ cup olive oil; 1 cup dry red wine; 1½ cups homemade Beef Stock; 1 tablespoon dried thyme; 1 teaspoon salt, plus additional to taste; ½ teaspoon freshly ground black pepper, plus additional to taste; 2 cups unbleached all-purpose flour; 6 garlic cloves, peeled and chopped; 1½ cups green Sicilian olives; ½ cup chopped fresh Italian (flat-leaf) parsley, plus additional for garnish; 1 bay leaf; 1 cup canned crushed tomatoes; 1 teaspoon chili powder

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Depending on the rest of the menu, this hearty stew can seem Latin or Mediterranean because it is intriguingly seasoned with cumin, a spice that has become a staple in our kitchen.

Ingredients

2 cups unbleached all-purpose flour
1 tablespoon dried thyme
1

Method

Preheat the oven to 350°F.
Stir the flour, thyme, the 1 teaspoon salt, and the ½ teaspoon pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off the excess, and transfer to a plate.
Heat the olive

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Ingredients

Method

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