Beef stew

 

Another stew...cuz it's still cold out. =)

I used veal brisket as stewing meat...and these ingredients:

 

Tomatoes
Onions
Caraway seeds
Paprika
Cumin
Ketchup
Srirracha   

Rice wine

S&P to taste

Onions were softened first with the herbs. Then the brisket pieces were browned with the onions. Then a dash of rice wine (I didn't have red wine in the house.) The tomatoes went in after that along with ketchup (I didn't have tomato paste in the house) and srirracha. Heat was turned low for a nice simmer. And the consistency turned out just fine with the tomatoes releasing the water it had. I didn't have to add any more liquid surprisingly.

The only down side was that I only had about 40 minutes to stew the meat before it was served. While it was cooked through, it remained on the chewy side. It tasted great though.

My husband made a variation of this recently but it got to sit in a thermal cooker overnight. OMG. The brisket was melt in your mouth. I just need to plan a little further in advance....like I would need to for the ox tail stew. =)