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Oriental Saloon Stew

2 1/2 to 3 lbs. lean beef stew meat, cubed
2 T. unbleached all-purpose flour
1 T. sweet paprika
4 t. ground red chile or chile powder, divided
2 t. salt
3 T. vegetable oil
2 yellow onions, peeled and sliced
1 garlic clove, peeled and minced
1 can (20 ounce) tomatoes, with liquid
1 T. ground cinnamon
1/2 t. ground cloves
1/4 t. ground cumin
1/4 to 3/4 t. crushed red pepper 4 potatoes, peeled and cubed
4 carrots, peeled and cut into 1 1/2-inch lengths

Pat the beef cubes dry with paper towels. In a large bowl, combine the flour, paprika, one teaspoon of the ground chile, and the salt. Add the beef cubes and toss to coat with the seasoned flour.

Heat the oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides for 6 to 8 minutes. Add the onions and garlic and cook over medium-low heat for 2 to 3 minutes, until softened.

Add the tomatoes, remaining 3 teaspoons of ground chile, cinnamon, cloves, cumin and crushed red pepper. Reduce the heat to low. Cover and simmer for 2 hours.

Add the potatoes and carrots and simmer an additional 30 to 40 minutes, until the beef and vegetables are tender.

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