Beef Stew With Cumin Seed Recipe

Name: Beef Stew With Cumin Seed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached flour; 1 TBS dried thyme; 1 tsp salt; 1/2 tsp freshly ground pepper; 3 pounds (1.5kg) beef cubes; 1/4 olive oil; 1 cup red wine; 1 1/2 cup beef stock; 1 cup canned crushed tomatoes; 2 TBS cuminseed; 1 tsp chili powder; 1 bay leaf; 8 to 12 pearl onions*; 6 garlic cloves; 1/2 cup chopped fresh parsley; 1 1/2 cups green olives (optional); 1 pint/1 1/2 cups of Guinness (optional); 1 TBS dijon mustard (optional); 3 carrots sliced (optional); *if you use plain onions, saute them in the beginning just after the beef

Servings: persons

2 cups unbleached flour
1 TBS dried thyme
1 tsp salt
1/2 tsp freshly ground pepper
3 pounds (1.5kg) beef cubes
1/4 olive oil
1 cup red wine
1 1/2 cup beef stock
1 cup canned crushed tomatoes
2 TBS cuminseed
1 tsp chili powder
1 bay leaf
8 to 12 pearl onions*
6 garlic cloves
1/2 cup chopped fresh parsley
1 1/2 cups green olives (optional)
1 pint/1 1/2 cups of Guinness (optional)
1 TBS dijon mustard (optional)
3 carrots sliced (optional)
*if you use plain onions, saute them in the beginning just after the beef

1
Preheat oven to 350 degrees F/180 C
2
Mix flour with salt, pepper and thyme and add beef to bag to coat, shake off excess.
3
Heat the oil in large kettle, brown the beef, a few cubes at a time, transfer to plate.
4
Add the wine, beef stock and crushed tomatoes to the kettle, bring to boil. Return beef to kettle, add cuminseed, chili powder, bay leaf, salt and pepper. Add carrots and Guinness at this point. Bake in oven for 1 hour covered and stir occasionally.
5
Meanwhile boil a large pot of water, cut an X in the root of the pearl onion and drop into boiling water for 1 minute, Drain and place in cold water. When cool, peel them.
6
Once the stew has cooked for 1 hour, stir in the onions and remove the cover. After 15 minutes, stir in the garlic, 1/2 cup of parsley and the olives. Cook for another 15 to 30 minutes or until stew is reduced and thickened to your taste - you may want to add a little more stock and cook for longer if the beef is not tender.
7
Serve with parsley sprinkled on top with mashed potatoes.

1715

kcal

Calories

Fat

155

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups unbleached flour, 1 TBS dried thyme, 1 tsp salt, 1/2 tsp freshly ground pepper, and more.

Yes, Beef Stew With Cumin Seed falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew With Cumin Seed

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions