Manitoba Rumbuster
Introduction
The Manitoba Rumbuster is a hearty and flavorful dish with deep roots in Canadian culinary traditions, especially popular during the brisk winters in the Manitoba region. Known for its robust flavors and warming qualities, the Rumbuster is a delightful mix of local ingredients that bring both comfort and excitement to any dining experience. This dish has been a staple in Manitoba households for generations, traditionally prepared during gatherings and family feasts. The dish combines savory elements with a hint of sweetness, encapsulating the spirit of the Canadian landscape.
Ingredients
- Beef - 1 kg, cubed
- Potatoes - 500 grams, peeled and diced
- Carrots - 3 large, peeled and chopped
- Onions - 1 large, finely chopped
- Celery - 2 stalks, sliced
- Garlic - 4 cloves, minced
- Beef stock - 1 liter
- Bay leaf - 2 pieces
- Thyme - 1 teaspoon
- Red wine - 250 ml
- Soy sauce - 2 tablespoons
- Brown sugar - 1 tablespoon
- Salt - to taste
- Black pepper - to taste
- Flour - 2 tablespoons
- Oil - 2 tablespoons
Preparation
Prepare all the ingredients by washing, peeling, chopping, and measuring them as needed. Begin with the beef, which should be cut into uniform, bite-sized pieces to ensure even cooking.
In a large mixing bowl, coat the beef cubes with flour, salt, and black pepper. This will help to sear the meat nicely and thicken the stew.
Heat oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, searing each side until golden brown. Once done, set aside.
In the same pot, add more oil if necessary, then add the onions, garlic, carrots, and celery. Cook until the vegetables begin to soften.
Cooking Process
Return the seared beef to the pot with the vegetables. Stir in the brown sugar, soy sauce, and red wine. Allow the mixture to come to a simmer and let it reduce slightly.
Add the beef stock, bay leaves, and thyme. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 2 to 3 hours, or until the beef is tender and the flavors have melded beautifully.
About 30 minutes before the stew is done, add the potatoes to the pot. This will allow them to cook thoroughly and absorb the flavors of the stew.
Once the potatoes are tender and the stew has reached your desired consistency, adjust the seasoning with additional salt and black pepper if needed.
Serving and Enjoyment
Serve the Manitoba Rumbuster hot, garnished with fresh herbs if desired. This dish pairs wonderfully with crusty bread, which can be used to soak up the rich sauce. For an authentic experience, enjoy this comforting meal with loved ones on a cold evening. Be sure to set your cooking timer so you don't miss any step and enjoy the savory journey that unfolds with each bite.