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1. Heat oven to 325 degree F. Heat large Dutch oven over medium-high heat until very hot. Add beef and cook until well browned on all sides; set aside.
2. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander, and cinnamon; cook 1 minute. Stir in broth, wine, molasses, orange peel, bay leaf, and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1-1/2 hours.
3. Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley. Makes 8 servings.