• 1/4 cup instant minced onion
  • 1/2 tsp instant minced garlic
  • 1/3 cup all-purpose flour
  • 2 lb lean beef for stew, cut in 1-inch chunks
  • 2 tbsp olive oil
  • 2/3 cup drained chopped canned tomatoes
  • 2 tsp salt
  • 11/2 tsp ground cumin
  • 1 tsp oregano leaves, crushed
  • 1/4 tsp ground turmeric
  • 6 whole black peppercorns
  • 1 bay leaf
  • 1 tbsp cider vinegar
  • 1 lb potatoes, peeled and cut in 1/2-1/4-inch pieces (2-1/2 cups)
  • 2 cups carrots peeled and cut in1/4-1/2-inch pieces
  • 1 1/4 cups celery cut in 2-inch chunks
  • 1 cup frozen peas, defrosted
  • 4 ears sweet corn, cut in 2-inch coblets 

    • Yield: 12 cups

    In a custard cup combine 1/4 cup water, onion and garlic; set aside to soften, about 10 minutes. In a large bowl place flour; add beef and mix lightly to coat. In a Dutch oven or large saucepot heat oil; add about 1/3 of the floured beef; cook until brown on all sides, about 4 minutes. Using a slotted spoon, remove from pan; repeat until all the beef is browned; set aside. To skillet add reserved onion and garlic mixture; cook and stir until tender, 2 to 3 minutes; add the reserved beef, tomatoes, salt, cumin, oregano, turmeric, black peppercorns and bay leaf. Slowly add remaining 4 cups water and vinegar; bring to a boil; reduce heat and simmer, covered, until beef is almost tender, about 1 hour. Stir in potatoes, carrots and celery; simmer, covered, until vegetables are almost tender, about 15 minutes. Add peas and corn; simmer, covered, until all vegetables are tender, about 5 minutes. Remove bay leaf.