“Why I Dread Feb”
Number 19 of my February pick-me-ups is to host a little dinner party–here’s the recipe
-Melina Gerosa Bellows
Cinnamon Beef Stew with Pasta or Rice–my friend Trisha’s fave. Trisha says this recipe is so easy to make, and perfect for a cold winter day. Also that she’s added the optional mushrooms with good results.
2 pounds beef cut into cubes
olive oil for browning
5 c. water
1½ c. rice wine or sake or white wine
¾ c. low-sodium soy sauce
¼ c. sugar
8 scallions, cut into 1 inch pieces
6 garlic cloves, minced
2 cinnamon sticks
1-inch piece of ginger, sliced or minced
*2 large portabellas, coarsely chopped, or button mushrooms halved
10 ounces of packaged baby spinach
either ½ pound of pasta or 1½ cups of uncooked rice
Combine flour and a few grinds of pepper in a bag. Shake beef cubes in flour. Shake off excess flour. Heat olive oil in a dutch oven over medium high heat and brown the beef in two batches. Add more olive oil for the second batch.
Add liquid to the hot pan and deglaze, scraping up the browned pieces. Add the scallions, garlic, cinnamon, and ginger. Add portabellas if using. Bring to a simmer and simmer covered for two hours. Alternately, bake at 275 degrees for two hours.
Meanwhile, cook pasta or rice.
Discard cinnamon. Stir in spinach and cook until wilted, about 3 – 5 minutes.
Serve over pasta or rice in a large shallow soup bowl.
(Adapted from a recipe in Cooking Light)