Monday, April 19, 2010


The dish so nice I packed it twice - pictured here with the rest of today's bento: rice and a spinach-red onion salad with homemade red wine-Dijon mustard vinaigrette.

I was hankering for some home cooking, and so created a riff on this recipe. Alas, the butcher stand was out of goat, but I made do with what was left of the stew lamb and some beef to make up the difference. Turned out wonderfully - rich and umami-filled from the long-simmered meat and soy sauce, tangy from the vinegar and tomato sauce, and just a tad sweet from the vegetables. Next time, I'll probably add another bell pepper, more peas and carrot; I'll also add some garlic during the vegetable sauteing process and remember to use either liver pate or the liverwurst we had in the fridge.
  • 2 lbs. stew meat, cubed  (I used 1-1/2 lb. lamb and 1/2 lb. lean beef and cut it into 1 to 1-1/2 in. pieces)
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 heaping cup garlic, minced (most of a plump head)
  • 2-3 tbsp. oil (I used peanut)
  • 1 medium onion, chopped (about 1 heaping cup)
  • 1 red bell pepper, chopped
  • 2 cups tomato sauce
  • 2 cups water or broth
  • 1-1/2 medium carrots, chunked (about 1-1/2 to 2 cups)
  • 1-1-1/2 lbs. potatoes, chunked (about 3 heaping cups)
  • 1 cup peas (frozen were fine)
  • 1 small can liver pate (couldn't find any, alas, so skipped this)
Marinate the meat in the soy, vinegar and garlic for at least an hour. Pat the meat dry (forgot to do this) and put in a bowl; reserve the marinade.

Put the oil in a large pot over medium-high heat. Brown the meat briefly, in batches (got about halfway through this and raised a decent amount of fond despite the added moisture from the marinade). Remove from pot and set aside.

Add more oil if necessary. Saute the onion and bell pepper till onion is translucent, about 2-3 minutes.

Add the tomato sauce and simmer till slightly reduced, about 3-5 minutes.

Return meat to pot. Add reserved marinade and water or broth. Bring to a boil, then turn heat to medium-low. Cook, covered, till meat is tender, about 30-40 minutes.

Add carrots, potatoes and peas. Simmer till vegetables are tender, about 30-45 minutes.

Remove from heat. Stir pate (next time!) into dish. Adjust seasoning and serve over white rice.

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