Braised Beef Stew With Mustard Greens

Ingredients

¼ cup molasses

1 cup soy sauce

1 Tbsp. grated peeled fresh ginger (from 1 [2-inch] piece)

large garlic cloves, grated (about 1½ tsp.)

1 (2-lb.) boneless chuck roast, cut into 1-inch pieces

2 Tbsp. extra-virgin olive oil

2 small cinnamon sticks

sweet onion (such as Vidalia), coarsely chopped (about 2/ cups)

1/4 cup tomato paste

6 cups unsalted beef stock

2 carrots, peeled, halved lengthwise, and thinly sliced (about 1½ cups)

4 cups chopped mustard greens

(from 1 medium bunch)

(14.5-oz.) can diced tomatoes (undrained)

2 Tbsp. mirin

Directions

1. Whisk together molasses, soy sauce, ginger, and garlic in a medium bowl until combined. Add beef, and stir until evenly coated. Cover with plastic wrap, and chill at least 1 hour or up to 12 hours.

2. Heat oil in a medium Dutch oven over medium-high. Add cinnamon sticks; cook, stirring constantly, until fragrant and toasted, about 1 minute. Transfer cinnamon to a plate; set aside. Working in 2 batches, remove beef from marinade, reserving marinade, and add beef to Dutch oven. Cook, flipping occasionally, until evenly browned, about 4 minutes.

Using a slotted spoon, transfer beef to plate with cinnamon sticks. Repeat process with remaining beef. Reserve pan drippings in Dutch oven.

3. Add onion to Dutch oven, and cook over medium-high, stirring occasionally, until softened, about 3 minutes. Stir in tomato paste: cook, stirring constantly, until color darkens to rusty red, about 1 minute. Add beef, cinnamon sticks, stock, and reserved marinade; bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until beef is tender, 1 hour and 15 minutes to 1 hour and 45 minutes.

4. Stir in carrots; cover and simmer, stirring occasionally, until carrots are tender, about 15 minutes. Stir in mustard greens, tomatoes, and mirin; cook, stirring occa-sionally, until mustard greens are tender, about 5 minutes. Discard cinnamon sticks; serve. -MELISSA GRAY

MAKE AHEAD Beef can marinate, covered, in refrigerator up to 12 hours. Stew can be prepared through step 3 up to 2 days in advance and stored in an airtight container in refrigerator. Bring to a simmer over medium-low and proceed to step 4 as directed