lamb

lamb

Arla’s Spicy B.C. Beef Stew (serves 6-8)

Provided by Judie Steeves

This is suitable for those who cannot eat wheat, because it’s thickened with cornmeal instead of flour. It’s excellent cooked in a slow cooker all day, then thickened at the end. It heats up deliciously for a second meal a couple of days later.

2 lb. (1 kg) lean B.C. beef
drizzle of oil
1 onion, sliced
2 cloves of garlic, minced
2 1/2 c. (625 ml) beef or chicken broth
2 tsp. (10 ml) dried oregano
1 tsp. (5 ml) cumin powder
1 tsp. (5 ml) salt
1 tbsp. (15 ml) minced jalapeno peppers
4 to 6 carrots, sliced
1 or 2 stalks of celery, sliced
2 tbsp. (30 ml) cornmeal

Trim meat and cube it or cut it into thick strips. Heat oil in a Dutch oven and brown the meat and onion, adding the minced garlic, then the broth, herbs and spices, except the hot peppers. (You could leave them out if you’d prefer.) Add sliced carrots and celery. Bring to bubbling, then reduce the heat to low and simmer for a couple of hours, either on the stove or in a medium oven. When the meat is tender, stir in minced jalapeno peppers and cornmeal and bring back to bubbling, simmering for a half hour longer, until the sauce is nice and thick.

This could also be cooked in a slow cooker all day on low, then the peppers and cornmeal added for the last half-hour of cooking. This is good served on squares of cornbread or on brown rice.