WOW SWEET AND SOUR STEW WHAT COULD BE BETTER ENJOY DAN:

SWEET AND SOUR CLASSIC STEW by CHEF DAN:


Serves 30- 40



INGREDIENTS:



SAUTE:

8 pound stew meat

4 tablespoons olive oil

15 carrots, peeled and cut into 1/2-inch rounds

3 heads cabbage, cored and cut into wedges

12 onions cut into 2-inch pieces

12 cloves garlic, minced

1 tablespoon salt

2 teaspoons fresh ground black pepper



SPICE BLEND:

2 tablespoons ground allspice

1/4- cup dried basil

1/4- cup sweet paprika

1/4- cup brown sugar

1 cup raisins

4 apples, peeled and chopped



LIQUID:

2 cups vinegar

22 cups beef broth

1 gallon can diced tomatoes



DIRECTIONS:

1. In a skillet add 2 tablespoons oil over medium-high heat and sauté meat in batches until well browned.

2. Remove meat to stock pot.

3. In the skillet add 2 tablespoons of oil and sauté, carrots, cabbage and onions for about 5-7 minutes.

4. Sprinkle with salt and pepper.

5. Stir in garlic, allspice, basil, paprika, raisins, and apples, cook until spices are fragrant. About 3-5 minutes.

6. Add stock and tomatoes to pot with the meat and bring to a boil.

7. Add vegetables, spices, and raisins and apples

8. Pour the vinegar into the skillet and boil it down as you scrape up any brown glaze from the bottom of the pan.

9. When there is no liquid left stir into the broth.

10. Simmer on low for 1-1/2 -2 hours.

11. You want the sauce to be thick and rich tasting with a sweet-tart balance.

12. Add more sugar, vinegar, salt and or pepper as needed.



ENJOY DAN: hallelujah