David's Recipe for Beef Stew in Pomegranate Sauce

Very easy.

Main Course, Vaguely Western Asian, maybe

  • 5 pounds chuck or other stewing beef, cubed to 2"x2"x2"
  • 1/2 cup olive oil for sauteing, divided
  • 2 onions or 2 large leeks, sliced into Cs
  • A handful of flour
  • 3 cups dry red wine
  • 1-1/2 cups pomegranate juice
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 cloves
  • Diced chili pepper to taste
  • About 1 pint boiling water (see below)
  • 3 large plums, not peeled but sliced into segments 1/4 inch thick
  1. Brown the meat in some of the oil.
  2. Simmer the meat with the wine, pomegranate juice, bay leaf, cinnamon, cloves, and chilis. Add boiling water as needed so that the meat always remains covered.
  3. Lightly brown the onions. When they are almost finished browning, mix the flour thoroughly into them.
  4. Add the onions to the meat and sauce mixture.
  5. One hour before the meat is finished (a total of 3 or more hours, depending on the meat), mix in the plums. Simmer for another hour.
  6. Serve with rice.




 
  
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