
Beef stew with caramelised baby onion
Serves 4-6
Ingredients:
1 kg young tender boneless beef (cubed)
500 gm baby onion (peeled)
1 medium onion (finely chopped)
3-4 garlic pods (crushed)
2 tbsp tomato purée
1 tbsp brown sugar
125 ml dry red wine
2 chicken bouillon cubes
30 gm butter
2 tbsp olive oil + extra (if needed)
Salt (to taste) + pepper + herbes de Provençe + 1 cinnamon stick (broken in 2) + 4 bay leaves
Method:
Heat a wide skillet on high. Add butter and oil. Lower heat to medium. Stir in baby onions until slightly browned on all sides. Remove with a slotted ladle on to a plate aside and cover. Add all seasoning and herbs. Stir until fragrant. Add beef cubes; in batches. Stir to sear. Remove aside on to a plate. Bring beef batches back to skillet. Make room in the middle to add chopped onion. Stir to wilt and brown from skillet residue. Add extra oil; if necessary. Add garlic. Stir for a few moments until translucent then incorporate with onion. Add tomato. Stir for a moment or two. Add wine, sugar and bouillon cubes. Allow to simmer over medium-low heat until alcohol evaporates and flavour only is left; (this occurs when liquid is reduced and becomes slightly sticky). Lower heat to medium-low. Allow to simmer; covered. When beef is half done; add baby onions and allow to cook and caramelise with beef and rest of ingredients. When beef is done, bake covered in a preheated oven at 180 degrees Celsius; for 15 minutes only. Serve with fluffed rice, or boiled buttered pasta, or with mashed potatoes.
*A version of this article appears in print in the 11 November, 2021 edition of Al-Ahram Weekly
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