Garlicky Beef

Vampires hate this recipe.

Total Time:
2 hr 55 min
15 min
2 hr 40 min

4 to 6 servings

  • 1 bag red or yellow pearl onions
  • 2 1/2 pounds beef chuck, cubed for stew
  • Kosher salt and coarse black pepper
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons butter
  • 1 head garlic, cloves crushed
  • 2 tablespoons tomato paste
  • 1 cup dry red or white wine
  • 2 cups beef stock
  • One 15-ounce can stewed tomatoes
  • Crusty bread for mopping
  • Chopped fresh parsley, for garnish
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F.

  • Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you.

  • Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently.

  • Serve with the bread for mopping, and garnish with the parsley.

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