from Chatham Mills Farmers Market
Ingredients:
- 2 pounds stew beef, cut into 1-inch cubes
- 1 tablespoon Chinese five spice
- 2 teaspoons kosher or sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon canola oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 1 tablespoon tomato paste
- 1 quart bone broth or beef stock
- 1 cup water
- 1 (28-ounce) can crushed tomatoes
- 1 bunch collard greens, stem removed and rough-chopped
- 4 Yukon Gold potatoes, cut into 3/4-inch chunks
- 1/2 cup green lentils
Directions:
In a small mixing bowl, combine five spice, salt, pepper, coriander, cumin and cayenne. Season stew beef cubes with 1-tablespoon of seasoning mix and reserve the rest for the stew.
In a Dutch oven or heavy pot with a lid, heat oil over medium-high heat. Working in batches, sear cubes on two sides and reserve to a clean plate.
Lower heat to medium, add onion, garlic, carrot, tomato paste and remaining spice blend; sauté for 2-3 minutes, stirring occasionally.
Stir in beef stock and water, scraping up any browned bits stuck to the bottom of the pan. Add tomatoes and collard greens; bring to a boil, return beef cubes to the pan, lower heat to low and simmer 1 1/2 hours, uncovered.
Add potatoes and lentils; cover and simmer over low heat 1 hour or until potatoes and lentils are tender.
