Difficulty Level: Medium
Recipe Id: USA1008
- 1 med. Onion, top and bottom cut off and reserved
- 1 Red Bell Pepper, top and bottom cut off and reserved
- 1 Green Bell Pepper, top and bottom cut off and reserved
- 2 fresh ears of Yellow Corn
- 2 tblsp. Oil, vegetable (or more)
- 12 oz Beef, stew meat, (shin, chuck, or round) cut into 1-inch cubes
- 1 tblsp Garlic, finely chopped
- 2 1/2 tblsp Chili powder
- 1 tsp. Crushed Red Pepper
- 1 tsp. Ground Black Pepper
- 1/2 c. Dry Vermouth OR Dry White Wine
- 4 c. Veal Stock
- 3 c. Heavy Cream
- Coarsely chop the reserved trimmings from your onions and peppers; set aside.
- Cut the whole onion and peppers into a neat fine dice; set aside.
- With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.
- In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.)
- Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.
- Add the garlic to the mixture and toss 2 minutes.
- Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.
- Add the vermouth and reduce the mixture for 2 minutes.
- Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.
- Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.)
- Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.)
- Remove and discard corncobs.
- Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes.
(Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)