So today I found a package of sirloin tips languishing in the freezer and decided that would be the core of our dinner. I didn’t, however, have any idea of what I would do with them. I asked Jeanne “What would you like with the beef?”. She offered “carrots and beans” – “You mean green beans or something like kidney beans”, I asked. “Green beans” she clarified. OK, sounds good to me. “But”, she said, “the carrots have to be cooked so they’re soft and I’d like the dish on noodles rather than potatoes or rice”.
OK, fair enough. Now, how to season the meat/carrot/beans. My mind immediately thinks Middle-eastern so coriander, cumin and basil it is. I often make a Greek beef stew that is flavored with cinnamon and basil (try it, it’s great) so I was thinking of warm spices (coriander and cumin instead of cinnamon) and basil.
So far it smells great. We’ll see how it tastes.
The verdict: A pretty good “stew”. The balance of the coriander, cumin and basil all worked well together giving the dish a nice warmth and depth of flavor but without any of them individually coming through too assertively. The noodles were a good choice rather than potatoes or rice, although I think couscous might work well too. Bon Appetit!
1# beef sirloin tips, about 3/4″ cubes
Flour, salt and pepper
2 Tbs grape seed oil or other neutral flavored oil
1 pretty large onion, chopped into large rough chunks
6 medium carrots, chopped into rough chunks
1 Tbs whole coriander seed
1/2 Tbs whole cumin seed
1 Tbs dried basil
12 cherry tomatoes or 1 medium tomato
3/4 C water
1/2 # green beans, fresh or frozen – I used Romano beans
Preheat oven to 35o˚.
Dredge the beef in flour, salt and pepper. Shake off excess flour.
Heat oil in an flame-proof casserole or dutch oven. Brown beef and set aside.
Add onions and carrots to remaining oil in casserole. Saute until the onion shows a bit of color on the edges. Add spice mix and saute several minutes until you can smell the fragrance of the spices. Add the tomatoes and water and bring to a boil.
Bake, covered, in preheated oven for 1 hour, stirring once or twice. Add additional water if the meat seems dry.
Add green beans and bake an additional 1/2 hour.
Serve with fat noodles.