Description
This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge, covered; it also freezes well.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil, divided
- 2 pounds beef stew meat, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup red wine
- ¼ teaspoon ground cinnamon
- salt and pepper to taste
- ¼ teaspoon ground nutmeg
- 1 teaspoon white sugar
- 1 strip (4- by 1-inch) fresh orange zest
- 1 (14.5 ounce) can diced tomatoes
- ½ cup water
- 1 tablespoon olive oil
- 1 pound pearl onions, peeled
Instructions
- Heat 1/2 of the butter and 1/2 of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown 1/2 of the beef cubes on all sides
- and place into a large saucepan. Repeat with the remaining butter
- olive oil
- and beef. Stir the onions and garlic into the oil remaining in the skillet
- and reduce heat to medium; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Pour in the red wine
- and bring to a simmer
- then scrape the onions into the saucepan with the beef.
- Season the beef with salt
- pepper
- cinnamon
- nutmeg
- sugar
- and orange zest. Pour in the diced tomatoes and water. Cover
- and bring to a simmer over medium-high heat; then reduce heat to medium-low
- and continue simmering 1 hour.
- Meanwhile
- heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions
- and cook until they are well browned
- stirring frequently
- about 20 minutes. After the beef has simmered for an hour
- add the pearl onions
- recover
- and continue simmering 20 minutes.
- Remove the lid
- and simmer
- uncovered until the stew has reduced and slightly thickened
- about 10 minutes. Remove the orange zest before serving.
Prep Time: 45 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 55 mins
Servings: 5