Autumn Beef Steak with Mulling Spices

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Here’s a beef recipe that embraces the flavours of the harvest and pickling season.

 

Yields4 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
 1 tsp (5 mL) vegetable oil
 1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
 Salt and pepper
 1 can (28 oz/796 mL) diced tomatoes
 1 small white onion, thinly sliced into rings
 1 small green pepper, cut into strips
 2 stalks celery, chopped
 ¼ cup (50 mL) vinegar
 ¼ cup (50 mL) ketchup
 2 tbsp (30 mL) packed brown sugar
 ¼ tsp (1 mL) ground cinnamon
 ⅛ tsp (0.5 mL) ground cloves
 2 tsp (10 mL) cornstarch
1

Heat oil over medium-high heat in Dutch oven or stockpot. Season steaks with salt and pepper and brown on both sides.

2

Combine remaining ingredients, except cornstarch; pour over steak. Simmer, covered on stove top or in a 325°F (160°C ) oven for 1 ¼ hours or until fork tender. Remove steak from pan and set aside. In small cup, mix cornstarch with 1 tbsp (15 mL) cold water until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

3

Mix cornstarch with 1 tbsp (15 mL) cold water in small cup until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

Slow-Cooker Method
4

Combine all ingredients except cornstarch and cook covered for about 5 hours on high or 8 hours on low. Thicken sauce on stovetop as above.

Ingredients

 1 tsp (5 mL) vegetable oil
 1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
 Salt and pepper
 1 can (28 oz/796 mL) diced tomatoes
 1 small white onion, thinly sliced into rings
 1 small green pepper, cut into strips
 2 stalks celery, chopped
 ¼ cup (50 mL) vinegar
 ¼ cup (50 mL) ketchup
 2 tbsp (30 mL) packed brown sugar
 ¼ tsp (1 mL) ground cinnamon
 ⅛ tsp (0.5 mL) ground cloves
 2 tsp (10 mL) cornstarch

Directions

1

Heat oil over medium-high heat in Dutch oven or stockpot. Season steaks with salt and pepper and brown on both sides.

2

Combine remaining ingredients, except cornstarch; pour over steak. Simmer, covered on stove top or in a 325°F (160°C ) oven for 1 ¼ hours or until fork tender. Remove steak from pan and set aside. In small cup, mix cornstarch with 1 tbsp (15 mL) cold water until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

3

Mix cornstarch with 1 tbsp (15 mL) cold water in small cup until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

Slow-Cooker Method
4

Combine all ingredients except cornstarch and cook covered for about 5 hours on high or 8 hours on low. Thicken sauce on stovetop as above.

Autumn Beef Steak with Mulling Spices
IngredientsDirections