MADE THIS FOR THE SOUP KICHEN AND EVERY BODY LOVE IT SO I MADE RECIPE FOR 4 NOT 40 SO ENJOU DAN

SWEET AND SOUR CLASSIC STEW by CHEF DAN:


Serves 4



INGREDIENTS:



SAUTE:

1-2 pounds beef stew meat

1 tablespoon olive oil

2 carrots, peeled and cut into ½-inch rounds

1 head of cabbage, cored and cut into wedges

1 onion, chopped

3 garlic cloves, minced

1 cup rhubarb, cut into 1-inch pieces

1 cup mushrooms, sliced

1 red bell pepper, thinly sliced

1/2- teaspoon each salt & pepper



SPICE BLEND:

2 teaspoons ground allspice

1 tablespoon dried basil

1 tablespoon sweet paprika

2 tablespoons A-1 steak sauce

1 tablespoon brown sugar

2 tablespoons raisins

1 apple, peeled and chopped



LIQUID:

1 cup vinegar

4 cups beef stock



DIRECTIONS:



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

2. Remove meat to stock pot.

3. In the same skillet sauté, carrots, cabbage and onions, rhubarb, bell pepper, and mushrooms about 5-7 minutes, add to soup pot. Add more oil if needed.

4. Stir in garlic, all the spices including apples and raisins, cook until fragrant, about 3-5 minutes, add to soup pot.

5. Add beef stock to the pot with the meat, spices and vegetables, bring to a boil.

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

7. Add vinegar to soup pot.

8. Simmer on low for 1-1/12 hours.

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

10. Add more, sugar, vinegar, A-1 sauce with salt and pepper as needed.



ENJOY DAN: ROCK ON