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EAST-WEST
BEEF AND BEAN STEW
Stews can be
dull, but this beef and bean version gets taste buds tingling. That’s
because it contains fiery
sambal as well as ginger. This is a meal-in-one dish; just add
a side salad and some crusty bread.
Serves 4
-
3
tablespoons grapeseed or canola oil
-
2 pounds
beef brisket, cut into 1-inch cubes
-
Kosher
salt and freshly ground black pepper to taste
-
2 large
red onions, cut into 1⁄2-inch dice
-
2
carrots, peeled and sliced 1⁄4 inch thick
-
3 celery
stalks, sliced 1⁄4 inch thick
-
2 cups
dried white beans, soaked overnight, or canned, well rinsed
-
1
tablespoon peeled and minced fresh ginger
-
1
tablespoon Traditional Spicy Sambal or store-bought sambal
-
2 quarts
Master Meat Broth
1. Heat a
stockpot over high heat. Add 2 tablespoons of the oil and swirl to coat
the bottom of the pot. Add
the beef, season with salt and pepper, and sear on all sides
until well colored, 4 to 5 minutes. Transfer to a plate and set aside.
2. Reheat
the pot over high heat, add the remaining tablespoon of oil, and swirl
to coat the bottom of the
pot. Add the onions, carrots, and celery and season with salt
and pepper. Sauté until soft, about 3 minutes. Add the beans, ginger,
sambal, broth, and
beef and correct the seasoning with salt and pepper. Bring to a simmer,
reduce the heat, and cook
until the beans are very soft, about 45 minutes. Correct the
seasoning again and serve.
