Garlicky Beef
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 44
- Cholesterol
- 129
- Sodium
- 950
- Total: 2 hr 55 min
- Prep: 15 min
- Cook: 2 hr 40 min
Ingredients
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
Directions
- 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.