Recipe by Chef Michael Williams
Natural Pastures Beef and Comox Brie Stew
- Prep time 10 mins
- Cook time 2 hours
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This recipe uses very simple flavours that work well together. Stirring in the brie at the end makes it absolutely amazing and very unique.
- Preheat a small fry pan on medium-high heat and then add the cumin seeds. Stirring frequently, toast the seeds until they are nicely browned (3-4 minutes).
- Preheat a large fry pan on medium heat. Add a little oil and then add a single layer of beef, leaving space between each piece. Brown nicely on all sides and then set aside. Repeat until all the beef is browned.
- Add a little more oil and then the onion. Stirring occasionally sauté the onions until nicely browned.
- Add the ginger and sauté for 2 minutes more, stirring frequently.
- Add the broth or water to the hot pan and stir to release all of the brown bits stuck to the bottom of the pan.
- At this stage you can add the all the ingredients except the brie to a slow cooker and cook on low for 6-8 hours.
- Or you can add everything except the brie to a large pot and heat the stew on high until it begins to simmer. Immediately reduce heat to medium-low. Cover and gently simmer for 2 hours.
- Season with salt and pepper to taste. Immediately before serving, stir in the cubes of brie.
- The brie in this recipe is not necessary as the stew is great without. So if you want to save a couple of bucks you can leave it out.
- Add some heat by adding 1 or 2 tablespoons chopped jalapeño peppers.