From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground pepper
  • 1/2 teaspoon ground ginger
  • 2 pounds top round, cubed
  • 2 tablespoons vegetable oil
  • 1 (26-ounce) can peeled tomatoes
  • 1/4 pound fresh mushrooms, sliced
  • 1 bay leaf
  • Dash of red pepper sauce
  • 1-1/4 tablespoons Worcestershire sauce
  • 2-1/2 tablespoons brown sugar
  • 2-1/2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 (2-ounce) jar pimientos
  • 1 (15-ounce) can kidney beans

In a paper bag, combine flour, salt, pepper and ginger.  Add meat, close bag and shake to coat each piece.  Remove meat from bag.

In a large stockpot, heat oil.  Add meat and brown quickly and evenly on all sides.  Pour in tomatoes with liquid and stir to combine.  Add mushrooms and bay leaf.

In a small bowl, combine red pepper sauce, Worcestershire, sugar, vinegar and garlic.  Mix well, then add to stockpot.  Stir thoroughly until all ingredients are well combined and transfer to a 2-1/2 quart casserole.

Cover and cook in a 325-degree oven for 1-1/2 hours.

Remove from oven, add pimiento and beans.  Return to oven and continue cooking an additional 30 minutes.


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