Make this one-pot beef stew of chuck roast marinated in molasses and soy sauce simmered with warming spices and peppery greens.
ingredient
- 1/4 cup molasses
- 1/4 cup soy sauce
- 1 tablespoon grated peeled fresh ginger (from 1 [2-inch] piece)
- 3 large garlic cloves, grated (about 1 1/2 teaspoons)
- 1 (2-pound) boneless chuck roast, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 small cinnamon sticks
- 1 sweet onion (such as Vidalia), coarsely chopped (about 2 1/4 cups)
- 1/4 cup tomato paste
- 6 cups unsalted beef stock
- 2 carrots, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
- 4 cups chopped mustard greens (from 1 medium bunch)
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 2 tablespoons mirin
Directions
- Whisk together molasses, soy sauce, ginger, and garlic in a medium bowl until combined. Add beef, and stir until evenly coated. Cover with plastic wrap, and chill at least 1 hour or up to 12 hours.
- Heat oil in a medium Dutch oven over medium-high. Add cinnamon sticks; cook, stirring constantly, until fragrant and toasted, about 1 minute. Transfer cinnamon to a plate; set aside. Working in 2 batches, remove beef from marinade, reserving marinade, and add beef to Dutch oven. Cook, flipping occasionally, until evenly browned, about 4 minutes. Using a slotted spoon, transfer beef to plate with cinnamon sticks. Repeat process with remaining beef. Reserve pan drippings in Dutch oven.
- Add onion to Dutch oven, and cook over medium-high, stirring occasionally, until softened, about 3 minutes. Stir in tomato paste; cook, stirring constantly, until color darkens to rusty red, about 1 minute. Add beef, cinnamon sticks, stock, and reserved marinade; bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until beef is tender, 1 hour and 15 minutes to 1 hour and 45 minutes.
- Stir in carrots; cover and simmer, stirring occasionally, until carrots are tender, about 15 minutes. Stir in mustard greens, tomatoes, and mirin; cook, stirring occasionally, until mustard greens are tender, about 5 minutes. Discard cinnamon sticks; serve.
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