INGREDIENTS
2 pounds lean beef chuck, rump, or round, cut in 1 ¼ inch chunks
flour for dredging
3 tablespoons vegetable oil
2 cups dry red wine
1 cup rich beef stock
¾ pound small white onions, peeled
2 large carrots, peeled and cut in 1 inch chunks
2 large garlic cloves, peeled and crushed
3 tablespoons soy sauce
½ – ¾ teaspoon crushed red pepper, to taste
1 teaspoon granulated sugar
5 slices fresh gingerroot, peeled, about 1/8 inch thick
2 Hale Groves tangerines
1 large green pepper, seeded and cut in 1 inch squares
1 large red pepper, seeded and cut in 1 inch squares
cooked rice (optional)
PREPARATION
Dredge the meat chunks in flour, shaking off any excess. Brown the meat
in the oil over high heat in a Dutch oven or heavy 4 quart pot. Add more
oil if needed. Return meat to the pot: add wine, stock, onions, carrots, garlic, soy sauce, crushed red pepper, sugar, and ginger. Bring to a boil, then lower heat, cover and simmer for 1 hour. Near the end of the simmering hour, remove the skin from the tangerines in as large pieces as possible, reserving the fruit. Lay the peel, outer side down, on a hard surface and using the edge
of a sharp knife or grapefruit spoon, scrape off as much white pith as
possible. Cut the scraped peel into 1/2 inch squares and add them to the
pot. Simmer for 30 more minutes. Add the peppers and simmer for another 15 minutes. Separate the reserved tangerine sections and peel off as much white pith as possible. Make a small slit in the inner edge of any section with seeds
and pop the seeds out through the slit. Add the tangerine sections to the
pot and heat through for 5 minutes. Serve, sprinkle with scallions, over
rice, if desired.
YIELD: 6 servings
(2 HOURS 45 MINUTES)