Cinnamon and cloves in a beef stew recipe?  Absolutely!  Prepare this updated version of beef stew and your home will be filled with a wonderful aroma and your family and friends will be filled with a delicious, hearty meal.  This isn’t your grandmother’s beef stew …

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Contemporary Beef Stew

Course Main Course

Cuisine American

Servings 6

Ingredients

• 4 pounds boneless beef chuck cut into 2 inch cubes
• 2 cinnamon sticks
• 2 bay leaves
• 5 whole cloves
• 3 whole allspice
• 1/2 tsp ground allspice
• pinch nutmeg
• 1 cup dry red wine
• 1/4 cup of red wine vinegar
• 20 ounces skinned pearl onions use frozen if you are crunched for time
• 3 stalks celery chopped in slices
• 4 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1 can can of diced fire-roasted tomatoes 14 ½ ounces
• 1 1/2 Tbsp tomato paste

Instructions

Marinade

• Place all ingredients up to pearl onions in a large bowl. Cover and refrigerate over night.

Stew

• Drain the beef, but reserve the marinade.       
•  Melt butter and 1 tablespoon oil in a dutch oven.
• Sauté onions and celery on medium heat for about 5 minutes and place in a bowl using a slotted spoon.
• Add the remaining 1 tablespoon of olive oil to the pan.
• Sear beef, stirring occasionally for about 10 minutes.
• Add marinade, onion, celery, tomatoes, tomato paste and enough water to cover the beef.
• Bring to boil and simmer for about 1 1/2 hours, or until meat is fork tender.

Notes

Serve over egg noodles, or herbed noodles, such as the basil noodles, pictured above.This stew can be made several days in advance.  Freeze any leftovers.

Another low calorie, delicious recipe from A Simple Celebration!  This dish is great to serve for a family dinner or a dinner party.

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Savory Steak Salad

Course Main Course, Salad

Cuisine American

Servings 4

Ingredients

• 1 1/2 Tbsp fresh ginger minced
• 4 garlic cloves minced
• 1/2 cup + 2 Tbsp reduced-sodium soy sauce
• 1/2 cup cilantro chopped
• 1 pound flank steak sliced on the angle into 1/4" slices
• 1/2 cup + 1 Tbsp extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 Tbsp sesame oil
• 1/4 tsp red pepper flakes
• Freshly ground black pepper
• 1/2 cup scallions sliced
• 10 ounces mixed greens
• 2 Tbsp toasted sesame seeds

Instructions

Marinade

• Combine 1/2 cup soy sauce with ginger, garlic and cilantro.     
• Toss the sliced beef with the marinade, and let sit in refrigerator for an hour and fifteen minutes.  
• Bring to room temperature on counter for 45 minutes.

Vinaigrette

• Whisk together the vinegar, sesame oil, peppers, 1/2 cup olive oil and 2 tablespoons soy sauce.  Set aside.

Steak

• In a skillet, heat 1 teaspoon of olive oil over high heat.  
• Remove the steak from the marinade and quickly sear for about three minutes making sure to not over cook meat (flank steak should be served medium rare).

Salad

• Place greens and scallions on 4 large plates. Top with flank steak.
• Add vinaigrette to the same skillet and cook, stirring for 1 minute.
• Pour the sauce over the steak and greens.  
• Top with sesame seeds.