Autumn Beef Steak with Mulling Spices

in , , , ,
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Autumn Beef Steak with Mulling Spices

Here’s a beef recipe that embraces the flavours of the harvest and pickling season.

Ingredients

1 tsp (5 mL) vegetable oil1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal piecesSalt and pepper1 can (28 oz/796 mL) diced tomatoes1 small white onion, thinly sliced into rings1 small green pepper, cut into strips2 stalks celery, chopped¼ cup (50 mL) vinegar¼ cup (50 mL) ketchup2 tbsp (30 mL) packed brown sugar¼ tsp (1 mL) ground cinnamon⅛ tsp (0.5 mL) ground cloves2 tsp (10 mL) cornstarch

Directions

Heat oil over medium-high heat in Dutch oven or stockpot. Season steaks with salt and pepper and brown on both sides.

Combine remaining ingredients, except cornstarch; pour over steak. Simmer, covered on stove top or in a 325°F (160°C ) oven for 1 ¼ hours or until fork tender. Remove steak from pan and set aside. In small cup, mix cornstarch with 1 tbsp (15 mL) cold water until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

Mix cornstarch with 1 tbsp (15 mL) cold water in small cup until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

Slow-Cooker Method

Combine all ingredients except cornstarch and cook covered for about 5 hours on high or 8 hours on low. Thicken sauce on stovetop as above.

Did you make this recipe?

Share a photo and tag us #lovecdnbeef — we can't wait to see what you've made!