PIE IN A PIPKIN
| 3 pounds stew beef, cut into half-inch cubes | ¼ teaspoon nutmeg | |
| 2 medium onions, chopped | ¼ teaspoon mace | |
| oil for sautéing | ¼ teaspoon black pepper | |
| ½ cup raisins | 1 tablespoon white vinegar, or to taste | |
| ¼ teaspoon cloves | Salt, to taste | |
| ¼ teaspoon cinnamon |
Brown the beef in a skillet in a small quantity of oil. Place the browned beef and its pan juices in a stewpot. Add more oil (if necessary) to the skillet and sauté the onions until tender and translucent. Add the onions to the stewpot.
Add the raisins and spices to the meat mixture, along with a small quantity of water (approximately half a cup). There should be just enough water to prevent scorching and to help form the gravy. Bring the stew to a boil and reduce immediately to a simmer. Simmer, covered, until the meat is tender (about 1½ to 2 hours). Stir occasionally. Add water as necessary. When the beef is cooked, add the vinegar and salt. Cook a few minutes more. Serve with rice or noodles. Serves eight to ten.
From: rcmann(at)delphi(dot)com (Robin Carroll-Mann)
posted on rec.food.cooking
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