Tuesday, November 8, 2011

Filipino Beef Stew By Archive Bliss Tree

This dish isn’t that different from regular American beef stew, except some ingredients common to Filipino cooking are used.

3 pounds chuck roast, cut into cubes (or leave whole but tie the roast)
4 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
cornstarch for coating beef, optional
1/4 cup canola or other cooking oil
1 large onion, chopped
1 bay leaf
3 large cloves garlic, crushed
5 cups water
3 large carrots, cut into 1-inch pieces
1 16-oz package frozen green beans
3 large potatoes, cut into 1-inch cubes
1 teaspoon salt
1 tablespoon Worcestershire sauce
4 tablespoons soy sauce
3 tablespoons corn starch
5 tablespoons water

Sprinkle chuck roast with the soy sauce and the black pepper and let stand 2 hours in the refrigerator, covered (or overnight) — turning meat a few times in the marinade to redistribute flavors. Coat entire roast or beef cubes with cornstarch and shake off excess. Brown beef all over in the cooking oil, over moderate heat. When browned on all sides, add onion, bay leaf, garlic, and water to cover. Bring to the boil over high heat, then immediately lower heat to a simmer and cook meat, 2 hours or until just fork-tender. Add carrots, green beans, potatoes, salt, Worcestershire sauce, and soy sauce
and continue to cook just until vegetables are cooked through, 10 minutes or so. With tongs and/or slotted spoon, remove meat and vegetables and transfer to a platter. Keep warm while you finish off the sauce. Dissolve cornstarch in the water. Bring the liquid back to the boil, then stir in the cornstarch-water mixture and stir until thickened. Adjust seasonings, then return meat and vegetables to the pot and stir gently to coat with the sauce. Serve hot.

Variation: Add 1 cup of chopped tomatoes along with the onion for a tomatoey sauce.

Source: http://archive.blisstree.com/eat/filipino-style-beef-stew-104/

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